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 ...

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 ...

It's perfect for summer because it doesn't need heat,' 'I made it because electricity is super expensive,' 'It's eco-friendly ...

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 ...

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 ...

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.

Raspberry and lemon tarts are one of my all-time standbys as ... If it’s easier, make one large tart, and always serve with a bowl of whipped cream.

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.