Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving. To make the pastry, place the flour ...
Step 3: In a large bowl, whisk together the eggs, sugar, lemon juice and zest ... pin and unroll it over a 24 cm loose-bottomed tart tin. Take a small ball of pastry and gently press it all ...