Add the lemon juice and the lemon rind and continue cooking until the curd has thickened slightly. Pour the curd into the prepared pastry shell. Bake 20 – 25 minutes until the mixture has set.

Spring is a time for sunny days, budding flowers, nesting birds and, in our household, lemon tarts. I always bake at least one this time of year; the fresh citrus flavor is a perfect counterpart ...

Marita van der Vyver is one of South Africa’s most popular and versatile writers. She has lived in France with her family for 15 years and her latest cookbook, Winter Food in Provence, is a ...

Based with a sweet, crunchy crust and topped with a creamy lemon-y tart, this recipe is a French classic made from heaven. Get the Recipe: Lemon Tart with Strawberries and Mint.

One August, when I was 10 years old and vacationing with my family in a village in Provence, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d pick ...

Top with apple slices, brush with lemon juice and sprinkle sugar over the top, then bake for 25 minutes until golden. Heat the apricot jam, the glaze the tart. Serve.