Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting ...

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

It’s a nostalgic, no-fuss dessert. Wondering how to use lemon curd in a dessert? This show-stopping tart pairs tangy lemon curd with clouds of pillowy meringue, all nestled in a buttery pastry case.

The lemon curd tartlets, however, are sourced straight from the novel. The straightforward but delicious-sounding recipe yields 12 pastries (maybe save up first, though—it includes five eggs ...

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 ...

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.

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 ...

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.

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 ...

These colourful raspberry curd tartlets add to the festive vibe ... only get better as the weather warms up. I usually make lemon curd, but this raspberry one is a wonderful alternative.