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 or a seasoned pro, this easy lemon ...

You can also brush the pastry with egg whites before adding the filling. Yes. Tarts with egg-based fillings, such as this ...

For the filling, break the eggs into a large bowl ... dusted with sifted icing sugar. To glaze the lemon tart, dust generously with icing sugar then, using a blow torch, hold the flame just ...

Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate. How to customise: The filling can be used to make 12 individual lemon possets ...

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

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 ...

Sweet pastry and a creamy, citrusy filling come together to make lemon tart - a dessert-lovers delight. There are many variations of this classic dessert and Peter Gordon has some tips on how to ...