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 ...

This favourite from my blog is a very simple dessert to make – all you do is mix cream and sugar together, heat and then add the lemon zest and juice. The tart base here is a classic cheesecake ...

Ingredients: Instructions: The beauty of this cake lies in its simplicity. The lemon pie filling provides a tart and fruity ...

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 ...

January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective ...

Lightly grease a 23cm, 2.5cm deep, loose-bottomed tart tin. Mix together the flour ... Mix the egg with the lemon juice and water and gradually pour into the well, a little at a time, rubbing ...

the 50 per cent cream, 50 per cent lemon juice). However, some tarts call for whole eggs, some whole and extra yolks, and some just yolks. The more yolks you use the richer the tart will be ...

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.