Lemon Tart

Pate Sucre

1 ½ cups of all purpose flour, sifted

8 tablespoons of unsalted butter, chiller

½ cup of sugar

1 large egg beaten with 1 tablespoon of water

Preheat oven to 375

Combine the flour with the butter using fingertips. Add sugar and egg mixture and mix together. Knead unto smooth. Roll out on a floured surface to cover a round tart pan, about a 13 inch circle. Lay the dough circle in the tart pan, pressing into it. Take the rolling pin and roll it across the top to trim the excess dough. Prick the tart crust with holes Refrigerate for one hour. Cover the tart bottom with aluminum foil. Fill the aluminum foil with dried beans or baking marbles and bake about 10 minutes. Remove and fill with filling. Reduce oven temperature to 350 F.

Lemon Filling

8 tablespoons of fresh squeezed lemon juice

¾ cup of sugar

4 large eggs

1 cup of cream

Zest from fresh lemon


Combine all the above and mix well. Pour into pie crust. Bake for 40 minutes or until set and top is lightly browned. Remove from oven and let cool. Serve with fresh berries.


Chef Mary Beth Lawton-Johnson
Chef Mary Beth Lawton-Johnson
Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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