Chef Emily Bell’s “You Could Be In Paris Lemon” Tart

Chef Emily Bell from The Slow Food Movement Philadelphia makes “Tarte au Citron”.

Last week Wayne Art Center hosted a Plein Air Festival 2017  Culinary Event called, “A French Bistro Dinner & Wine Tasting.” We had 14 attendees for a four course bistro dinner featuring local ingredients paired with delicious french wines.

The menu included:

  • Potage Saint Germain- a fresh pea, lettuce and mint soup,
  • Magret de Canard- Duck breast from Charlottesville, PA.,
  • Salade Vert- gorgeous crisp hydroponic salad from the farmer’s market with classic dijon dressing and
  • Tarte au Citron – a delicious fresh lemon tart.

What was most special was that all ingredient were procured by Chef Emily Bell, director of the Slow Food Movement in Philadelphia. As an avid cook and food lover, Chef Bell graduated from the School of Hotel/ Restaurant Management at Penn State and the Culinary Institute of America at Greystone. She believes in using local fresh ingredients in all that she cooks.

Paired with the menu- Chef Bell- who happens also to work in the wine business -spending 5 years at a Napa-based biodynamic winery selected  4 outstanding wine pairings. These wines are easy to find and delicious!

  • Domaine de La Grande Cote Brut
  • Loire Valley Sauvian Vouvray 2015
  • Loire Valley Sauvian Sancerre 2015
  • Loire Valley Sauvian Chinon 2014

As her cooking assistant for the day, I had the pleasure of watching Emily make this gorgeous citrus lemon tart. She says its the best recipe she can find and after tasting the goods- I cannot agree more.

This recipe is attached here to the post. Bon Appetit!

Chef Emily Bell- "You-Could-Be-In Paris" Lemon Tart

This lemon tart is the real Parisian deal! A perfect ending to a light summer meal.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: French
Servings: 10 people


Tart Crust

  • 1/2 C unsalted butter 1 stick
  • 2 Tbsp lemon zest finely grated
  • 1 1/4 C All purpose flour
  • 1 1/4 C granulated sugar
  • 2 pinches salt

Lemon Filling

  • 6 large eggs
  • 1 C fresh lemon juice
  • 1/2 C heavy cream whipping cream
  • dusting confectioners sugar


Use One 11-inch tart pan with removable bottom for best results. If there are any cracks in the crust after pre-heating, the cracks need to sealed. To make a paste for the cracks- take 1 tsp of flour and 1/2 tsp of water and smear it over the cracks with your fingers to seal them. Let the tart cool to allow easy slicing for serving.
Tried this recipe?Let us know how it was!