The lemon filling is sweet and refreshing with a bit of tart and tang. The hardest part of this recipe is waiting for the ...

Looking for a bright, zesty treat? This classic lemon tart recipe is the perfect balance of sweet and tangy, with a buttery, flaky crust and a silky lemon filling. Whether you’re new to baking ...

Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting ...

I have always adored lemon posset – who knew that combining sugar, cream and lemon could lead to something SO good? This favourite from my blog is a very simple dessert to make – all you do is ...

Fresh lemons are perpetually on our grocery list to bring big, bright flavor to everything from veggies to pasta to baked goods and more. Lemon makes its mark all over this delightful dish.

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 ...

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 ...

Made using pears and finely ground almonds, this dish is a winner at every table! Ingredients 240 gms unbleached all-purpose flour fluffed, spooned, and levelled 70 gms granulated sugar ¼ tsp ...