Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic ...

Mix the powdered sugar with the lemon juice and water, start with 1 tablespoon of water, and food coloring, adding more as needed to make a thick but pourable frosting. 10. Frost the pop tarts and ...

Blind bake for 15 minutes then remove the paper and weights. Pour the lemon filling into the tart and bake for 30-40 minutes until the filling is barely set (it should jiggle a little at the ...

Why This Recipe Works Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour ...

Lemon tastes delicious in almost anything. Whether you're making a cake, a cup of tea, a salad, or a roast chicken, a squeeze of lemon and a sprinkling of its zest can easily brighten the flavor of ...