The lemon curd is tangy and creamy, the pastry flakey and not too sweet. Garnished with whipped cream and strawberries, this tart is simple, elegant and delicious. In the bowl of a food processor, ...

Tired of traditional summer tarts? Try out this deconstructed lemon tart recipe – a Meyer lemon curd parfait with layers of crumbled crust and blueberries soaked in wine and sugar. This recipe comes ...

When I was working in France, I truly fell in love with lemon curd. I dare you to find a better recipe than this one. This is a scaled down version of Chef Laurent’s recipe from his bakery. You can ...

GRAND RAPIDS, Mich. — There is always something extra you can bring to the table when it comes to Easter Brunch. Lemon curd tartlets are a fan favorite from the Ginger Chef. They are a refreshing and ...

I watched my friend chef Michel Richard invent the garnish for my velvety Meyer lemon curd tart. He peeled long strings of zest from a couple of lemons with a spiral stripper designed for peeling ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart ...

Bright, tangy lemon is as much a spring treat as it is a summer refreshment. Lemon juice and zest give the ideal edge to sweet pies and tarts, provide the perfect topping to cakes, and create a ...

6 egg yolks 1 cup sugar 3 lemons, juiced 1 tsp lemon zest 1 stick of butter, cut into cubes and chilled Before you start, juice lemons to equal approximately 3/4 cup (add cold water if necessary).

We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family. Whichever type you choose, it’s a good idea, if you can, to heat them above the ...