You can’t visit Portugal or even research a trip to Lisbon without stumbling over one of the country’s best-known treats: the ...

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin ...

Press the crust into the tart pan, and you're ready to bake, no rolling required!" Perhaps the most intimidating part of a ...

The classic lemon tart served with a glazed top and a dollop ... Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but ...

This dessert is all what you need. Add flour, sugar, salt, butter together and work it like a pastry dough. Line it in a 11 inch tart mould. Add lemon juice and zest mix to eggs. 5. Incorporate the ...

Use a tart lemon variety for a good lemon flavour. Don’t allow the lemon mixture to get too hot or boil as it will curdle.

Return the tart tin to the oven and bake for a further 20 minutes ... Turn the oven down to 140°C/ 275°F/Gas Mark 1. Step 6: Pour the lemon cream mixture into a saucepan and warm gently.