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 ...

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 ...

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 ...

Instructions: Preheat the oven to 350 degrees. Meanwhile, in a medium bowl, combine the crushed cookies, brown sugar and cooled melted butter with a spoon. In a 9-inch fluted tart pan with a removable ...

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 ...

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 ...

This tart supplies a double dose of raspberries: It is filled with a vibrant raspberry puree that stands in for the typical, vanilla pastry cream and topped with whole, gloriously unadorned ...

Lemon cream crostata—it's like a warm hug from Nonna. Really. Especially on a chill Sunday afternoon. What makes it really, ...

To make the doughPut the flour on a surface and make a well. Add butter, sugar and salt. Using your fingertips, mix all ingredients in the well, then add the eggs and gradually draw in the flour, ...