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Lemon Tart


Chef  Norm Pastorin
The Cornerstone

This sunny end to a meal is a signature at Cornerstone, where it is served with lavender whipped cream.

2 1/3 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
3/4 cup cold butter, diced
1 egg
1 egg yolk
1/4 cup cream
ice water, as needed
Lemon Filling
1 1/2 cup sugar
1 1/2 cup lemon juice
4 egg yolks
2 whole eggs
lemon zest
pinch of salt
6 Tbsp butter, small dice


  1. Combine flour, sugar, salt, and baking powder in a food processor.
  2. Add butter and pulse until butter is broken into pea-sized chunks.
  3. Mix in the egg, yolk, and cream until dough comes together. If ingredients are too dry and do not bind, add ice water, a few drops at a time, until dough forms.
  4. Wrap dough in plastic wrap and rest in the fridge for at least 1 hour.
  5. Roll out dough and fill 2 9” tart pans. Bake at 350˚F for 30 min, until tart is golden and dry to the touch.

Lemon Filling

  1. Cook sugar, lemon juice, egg yolks, eggs, zest and salt in a double boiler, stirring constantly, until custard reaches 176˚F.
  2. Remove from heat and add butter, whisking until well combined.
  3. Pour into pre-baked tart shells. Let set in fridge at least 2 hours before serving.

Yield 2 9” rectangular tart pans


Smart bar food has gained quick popularity at this hotspot at the heart of Osborne Village. Neighbourhood regulars return for chef Norman Pastorin’s perfectly executed plates which fuse haute cuisine…

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