Line it in a 11 inch tart mould. Add lemon juice and zest mix to eggs. 5. Incorporate the whipped cream with egg and lemon mixture. 6. Pour this in the tart and bake it at 160 for 15 minutes.

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two ... turning a quarter-turn ever couple of rolls. Gently fold the pastry surrounding the tin base in towards ...

Aubrie Pick for The New York Times With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a coconut frosting. These sweet ...

Lemon curd gives the word "tart" a double meaning, lending a punch of flavor that will set your tastebuds alight in the best ...

Ginger syrup (you can make your own with just two ingredients, or buy it prepared and bottled) combines with fresh lemon juice and tonic water to yield a perfectly balanced drink that is tart and ...

The classic lemon tart served with a glazed top and a dollop of crème fraîche. Zingy, fresh and a wonderful way to end a meal. For the pastry, put the flour, butter, icing sugar and salt in a ...