Make the lemon filling and tart: Position a rack in the middle of the oven, and preheat to 325 degrees. Line a large, rimmed baking sheet with parchment paper and place the tart crust on top.

Here is his lemon tart recipe from the French Laundry Cookbook (Artisan Books). Photo: Deborah Jones Lemon Sabayon–Pine Nut Tart with Honeyed Mascarpone Cream Makes 8 servings ...

Directions Let eggs stand at room temperature for 30 minutes. Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. For crust, pulse first 6 ...

Lemon curd keeps in a covered container in the refrigerator for up to 1 week. From SINFULLY EASY DELICIOUS DESSERTS by Alice Medrich, coming from Artisan Books May 1st, 2012. Photographs by Sang An.

But the pie of the year, we all agree, was Nancy Silverton’s lemon meringue tart from her book “The Food of Campanile” (Villard, $35), which we printed in time for Thanksgiving.

Bring to room temperature before serving. Source: Adapted from Carla Snyder's "Sweet and Tart: 70 Irresistible Recipes With Citrus," (Chronicle Books, 2015, $19.95).

Step 4: Place the pre-baked tart shell on a baking sheet and pour in the filling, stop when it comes to about ½ inch from the top of the tart shell, even if you have some left over.

The key to a good lemon bar, in my book, is that the filling must be intensely lemony. It should pack a wallop of puckery tartness balanced by just enough sweetness without being cloying.

The key to a good lemon bar, in my book, is that the filling must be intensely lemony. It should pack a wallop of puckery tartness balanced by just enough sweetness without being cloying.