A tangy lemony dessert to end your meal on a fresh note. Tart cases filled with lemon curd consisting of lemon rind. Place this dough neatly in the pie dish. Stuff it with some weight so that the ...

Bright and citrusy, this vegan lemon curd brings the perfect balance of tang and sweetness to tarts, pancakes, or anything ...

Here’s the Cooking Chew version of NYT’s vibrant cranberry curd tart, but with rustic cornflake crumbs instead of ground ...

The sweet-tart lemon glaze dresses the loaf up and ... crumbly base for the puckery filling of lemon and sumac curd. This baked asparagus comes complete with a creamy, lemony sauce — without ...

Trim any excess pastry and lightly prick the base of the tart and set aside ... beating well between each addition. Stir in the curd cheese, lemon zest, nutmeg and fruit. Mix until well combined.

When ready to serve, spoon curd into mini flower tarts and dust with powdered sugar. Store leftover curd in refrigerator for up to 1 week. Use leftover curd on scones, as cake filling, etc.

Try it topped with berries or any slightly tart fruit of your choice ... Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in ...

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.