Leave to cool. Trim off the excess pastry with a sharp knife. To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth.
Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving. To make the pastry, place the flour ...
About White Chocolate and Lemon Pastry Recipe: Season of love is often celebrated by delectable desserts that you relish with the special someone. Here is another delicious dessert, made with white ...