This is an elegant dessert that is very easy, can be done ahead of time, and tastes absolutely exquisite. The lemon sabayon is a lot like a lemon curd; the difference is you cook the eggs over hot ...

Sweet meets sour in the lemon meringue tart, which is fitting, given that the tart, ever the coquette, swings both sweet and sour. Crisp pastry, quivering lemon, buoyant meringue — what more could the ...

1. Prepare crust: Butter bottom (not sides) of 9-inch diameter (or slightly larger) tart pan with removable bottom. Blend flour, sugar, lemon zest and salt in processor. Add butter and pulse until the ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents ...

Looking for a bright, zesty treat? This classic lemon tart recipe is the perfect balance of sweet and tangy, with a buttery, flaky crust and a silky lemon filling. Whether you’re new to baking or a ...

The chef’s favorite lemon tart is a somewhat sophisticated take on Southern-style lemon chess pie. This simple tart really is one of Ben’s favorite desserts and has been a standard in Karen’s ...

To prepare the rhubarb tart with lemon custard, start by making the Lemon Cream. Pour the milk and cream into a saucepan (1) and flavor with lemon zest, being careful not to use the bitter white part ...

To prepare the crust: In a food processor with a metal blade, pulse the nuts and sugar together until the nuts are finely ground. Add the butter and pulse 15 times to mix. Add the flour and salt; ...

Consider this easy, refreshing, colorful menu for a lunch or brunch. The salmon can be fixed as much as a day ahead, though it tastes best if poached just a few hours before serving. The only real ...