lemon mousse, and lemon bundt cake are all recipes we're partial to, but there are two lemon-based desserts that every pastry chef, whether they're an amateur, professional, or somewhere in between, ...

This dessert is all what you need. Add flour, sugar, salt, butter together and work it like a pastry dough. Line it in a 11 inch tart mould. Add lemon juice and zest mix to eggs. 5. Incorporate the ...

This sunshiny lemon tart recipe will make everyone smile. It is a simple treat with intense citrus flavors, and it can be easily decorated for elegant events. Prep: 20 min. Bake: 25 min.

There are myriad recipes for lemon tart. They're all fairly much the same, but with subtle differences. To read more about lemon tarts from Peter Gordon, go to Kitchen Tips: Ask Peter.

With just a hint of lemon and cinnamon, these tarts are best eaten the day they’re made. What is the difference between a custard tart, an egg tart, and a pastel de nata? A custard tart ...

Use a tart lemon variety for a good lemon flavour. Don’t allow the lemon mixture to get too hot or boil as it will curdle.

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 ...

A well-executed lemon tart is a thing of beauty: crisp, buttery pastry filled with a smooth, citrusy filling. I tested six versions here: Melissa Clark’s lemon curd tart, Yossi Arefi’s lemon ...

Lemon tarts are the perfect remedy to brighten up those imminent rainy days in Vancouver. From tasty gluten-free options to toppings like toasted meringue, these pastries will leave you wanting ...

In London’s upmarket Primrose Hill, a Michelin-starred chef is employing people on the edge of homelessness as chefs, wait ...

this no-bake dessert features mousse-like spiced peanut butter and cinnamon-cardamom whipped topping. It's a dream. Enjoy the seasonal kaleidoscope of autumn colors and flavors in this tart.

Cut the nectarines in half, remove the stone and slice each half in four. Add the lemon syrup. Cool and mix in the raspberries. Place the chocolate in a heatproof bowl over a pan of hot water and ...