deliciously smooth lemon curd that you'll want to eat by the spoonful. Then the pretty tart is topped with sweetened whipped cream and whatever berries are ripe and beautiful—raspberries ...

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's creamy lemon tart is so simple to make ... To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

The amaretti and chocolate tart is a delicious and scenic dessert, perfect for any occasion! What could be hiding under these ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

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 ...

Lemons are undoubtedly one of my favourite dessert flavours. Offering a perfect balance of sweetness and acidity, lemon desserts always provide a light and refreshing end to a meal.

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 ...