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Signature Lemon Tart Recipe Provence Marinaside Vancouver BC

Lemon Tart - Tarte au Citron

Carolyne Kauser-Abbott
One of the most popular desserts at Provence Marinaside. The lemon tart has been on the menu since Chef Jean-Francis Quaglia opened his restaurant. This tart is the first thing that he ever made on his own at the age of eight (8). Jean-Francis made this for his mother as a surprise, having watched her make it since he was a toddler. His mother (Chef Suzanne), a young widow and single mom, was one of France's first female professional chefs. She owned and was the chef of Le Patalain in Marseille.
Prep Time 20 mins
Cook Time 40 mins
Resting Time 3 hrs
Total Time 4 hrs
Course Dessert
Cuisine French
Servings 1 Tart (10")

Ingredients
  

Ingredients for Pastry:

  • 2 cups Flour
  • 1/3 cups Sugar
  • 1/3 lb Cold Butter
  • 1 large Egg
  • Ice Cold Water

Ingredients for the Filling:

  • 8-9 Lemons for juice = total 1 cup fresh lemon juice
  • 3 Lemons for zest
  • 2 ½ cups Cold Water
  • 6 large Eggs
  • ¾ cups Sugar
  • 1 tsp Vanilla Extract
  • ½ cup Corn Starch

Instructions
 

Method for the Pastry:

  • Mix flour, salt, sugar and butter together.
  • Make a hole in the middle and add the egg.
  • Slowly add enough water until pastry forms into a ball.
  • Refrigerate for at least 30 minutes.
  • Roll out dough to fit 10” tart pan with removable bottom.
  • Fit dough into the tart pan and refrigerate again for 30 minutes.
  • Preheat the oven to 375°F.
  • Par-bake shell for 15-20 minutes.
  • Set aside to cool slightly before adding the filling.

Method for the Filling:

  • Preheat oven to 350°F.
  • Mix all ingredients in a large pot over medium heat.
  • Stirring constantly with a wooden spoon only.
  • When the mixture becomes thick and starts to bubble remove it from the heat.
  • Let stand and cool slightly, stirring to release the heat.
  • Pour filling into the par-baked tart shell.
  • Finish baking in the oven for approximately 15-20 minutes.
  • Allow to cool and set (2-3 hrs in the refrigerator).
  • Serve with hazelnut brittle and whipped cream. Fruit coulis optional.
Keyword French Desserts, Lemon, Tartes, Tarts
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