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« Recipe: Tarte au Citron »

Tarte Au Citron (Lemon Tart)

Adapted from a recipe by David Lebovitz

Yield: serves 6-8


1/2 cup freshly squeezed lemon* juice

1/2 cup sugar

6 Tbsp unsalted butter

2 large eggs

2 large egg yolks

1 pre-baked, 9 inch tart shell  (I used this recipe.)


In a non reactive sauce pan, heat lemon juice, sugar and butter.

In a separate bowl, whisk eggs and egg yolks together.  

When the butter has melted, add several tablespoons of the lemon mixture to the egg mixture to temper the eggs. Return the warmed egg mixture to the sauce pan, and incorporate well.

Cook the mixture over low heat, stirring constantly, until it thickens.

Pour the curd directly into the prepared tart shell. Smooth with an off set spatula.  Place the tart into the pre heated oven for about 5 minutes to set.


*Meyer lemon, lime or key lime juice can be substituted.  Adjust the amount of sugar accordingly.