icons-updated Wine Wheelchair Patio Download2 Download World Phone2 Pinterest Map Close Inbox Arrow Email Phone Facebook Instagram Twitter Search
All Recipes, , ,

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