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).

January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to ...

Lemon-custard tartlets topped with raspberries have a festive look and a springlike taste that lifts them beyond the usual run of sweet treats. Yet they are simple to prepare. The recipe comes from ...

A full-sized lemon tart. Of course, the tartlets in this recipe will be much smaller. 1. For the crust: In a large mixing bowl or food processor, combine the flour, sugar and salt. Cut in the butter ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 15 tartlets For tart shells: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1. Make the tart shells, Place flour, 1 ...

A spring dessert that looks impressive and could not be any easier to make. Just pie dough and lemon curd, a mini muffin tin, and a flower-shaped cookie cutter — bake, cool, fill, and finish with a ...

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Need a cookie that stands out from the usual chocolate chip crowd? These mini lemon tart cookies combine a buttery shortbread crust with bright, tangy lemon filling for a two-bite treat that feels ...

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 ...