Lemon tart lovers, here is something wickedly delicious for you. A perfect graham cracker crust, soft and crunchy at the ...

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 ...

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 ...

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

Chill for 1 hour or until completely cool. 2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool. 3.

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 ...

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 ...

Add the egg yolk, water and lemon juice and mix until a smooth dough forms. Wrap in clingwrap and chill for at least 30 minutes. 3. To make the filling, mix all the ingredients together until smooth.