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 ...

A lemon tart is a beautiful thing, and the one served at The River Cafe is one of the most beautiful we've ever seen. Be sure to use the very best lemons you can find to create the filling.

she crafted her recipe, which notably deviates from traditional ones by offering a generous amount of filling compared to pastry. Delia's lemon tart stands out with its thicker consistency ...

The classic lemon tart served with a glazed top and ... cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film ...

A tangy lemony dessert to end your meal on a fresh note. Tart cases filled with lemon curd consisting of lemon rind. Place this dough neatly in the pie dish. Stuff it with some weight so that the ...

This recipe ... lemon curd and custard are used as a topping or filling for baked goods. However, lemon custard usually uses cornstarch to thicken it. In contrast, lemon curd uses eggs, sugar, and ...

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.

280 g flour, plus extra for dusting 100 g icing sugar 230 g butter, grated, plus extra for greasing 1 free-range egg yolk, beaten Milk, for brushing For the filling: 6 free-range eggs 1½ cups cream 1 ...

The idea for this came from watching pizza man Chris Bianco put loads of thinly sliced lemon on top of his ciabatta. I thought the same thing would work with a tart. This tart ... into the oven. This ...

The sweet, tangy flavour of a lemon works in both sweet and savoury dishes and even just a squeeze can bring all of the flavours in a dish to life. A good cook will always have a few lemons on hand.