Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins. Take the time to make this stunning lemon tart which is served withcinnamon cream, baked meringue ...

Add the lemon jelly mixture and stir through until well combined. Divide the filling between the two chilled tart shells and place in the fridge overnight (or for at least 5 hours) to set. To make the ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Roll the pastry (between two sheets of plastic wrap or parchment if it is a little soft) to fit a 10-inch tart pan ... Pipe the meringue over the citrus sauce using a large star tip (or swirl ...