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 ...

Too much lemon juice will make your caramel taste tart, ruining the sweet profile. A small squeeze of lemon juice is all it ...

Mix well. Spoon the lemon curd into the bottom of the pastry tart case and spread evenly over the bottom. Top with the almond mixture and smooth off. Scatter over the flaked almonds. Place in a ...