Julia Collin Davison, Co-host of America’s Test Kitchen Bridget Lancaster, Co-host of America’s Test Kitchen America’s Test ...

Sweet and tangy Lemon Curd Puff Pastry Cups are a really fun dessert that’s quite simple to make! These individual mini lemon tarts only require two ingredients – lemon curd and puff pastry, and ...

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

Well-made lemon curd strikes a perfect balance between thick and custardy and melting in your mouth. An expert pastry chef ...

Why are you still sleeping on lemon curd -- a tangy, eggy spread that goes with almost everything. Is it because you didn't ...

Line the bottom of a 12-hole mini muffin tin with a disc of baking ... Don't let them go cold in the tins. Fill the tart cases with lemon curd, a blob of whipped cream and a blueberry or your ...

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 ...

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 ...

This vegan lemon tart recipe makes mini lemon tartlets. They are reminiscent of lemon bars with the shortcrust pastry shell and the lemon curd filling. Wow, I really need to retake pictures for ...

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

Turn the oven down to 180C/350F/Gas 4. To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter.