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 ...

Since the mini tart shell holds only about 1.5 tablespoons ... place white sugar or brown sugar in a small saucepan, a little ...

Sugar Cookie Lemon Tarts: a yummy sugar cookie tart filled with lemon curd, topped with fresh berries, and baked in a mini ...

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 ...

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

The tart base here is a classic cheesecake ... The filling can be used to make 12 individual lemon possets – simply pour into 12 ramekins or small glasses and leave to set.

This recipe is an absolutely divine plant-based lemon pie bar that eats like a billowy lemon cloud atop a crisp lemon cookie crust.

Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large ...

I often cook lemon tarts for dessert. Recipes differ in the proportions of eggs, sugar, lemon juice and flour for the filling. What do you recommend? Thanks, Nicki You're correct that there are ...

I’m a lemonhead from way back. As a small child, I always chose lemon tarts over chocolate chip cookies, lemonade over chocolate milk (assuming I couldn’t have both at once). As I write this ...

I baked lemon meringue tarts. I chose the activity as my “Artist Date,” a weekly experience espoused by author Julia Cameron in her book “The Artist’s Way,” a ...