Priscilla’s Lemon Tart

After dinner and before the games of Clue, we enjoyed Priscilla’s fabulous lemon tart.  Italian Orzo and Vegetable Salad  It was the perfect combination of tart and sweet, and the fresh raspberries on top just made it perfect, especially with some fresh whipped cream on the side. But before enjoying Priscilla’s delicious tart, we had to sample some freshly grown strawberries from our yard.

We had a bumper crop of strawberries this year.  There are more coming, but this first yield was …. are you ready …. 4 small, tiny strawberries.  Yes, only four.


You can see more strawberries that are beginning to blossom, but they’re just not quite ready yet.


Our bumper crop of strawberries only had a very small yield, but  there was one for each of us, so we all enjoyed our one strawberry.  They were so sweet and so good.  I am looking forward to more of them.  Hopefully soon.


After our one strawberry each, it was time to enjoy this beautifully delicious tart Priscilla made, and enjoy we did, too.


Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

44 thoughts on “Priscilla’s Lemon Tart”

  1. WOW!!! How did you know Lemon pies or anything with lemon filling was always my neck and neck dessert with Cherry Pie, both at the tip-pity top of my list and just a few days ago I bought a package of Dr. Oetker LEMON Pie Filling to whip one up this weekend which i will today when you had this article published?!?!?!!! Cherry and Lemon deserts I bugged my mom constantly for more as a kid! Today, Sockeye Salmon with baked Sea Scallops and this dessert to polish off an outstanding eat! OH BOY!!!😜 🤣👍 🇺🇸 🙏 🙏 🤗 🙏🐼💐✝️🎀🙏⭐🕊🙏🌟

    Liked by 3 people

      1. 🙂 🙂 🙂 Ha, ha I like you view and ideas so maybe I’ll ask the Duke if we can have you come along the next time we hit the trail and I’ll be sure to tell him you’re a damn good cook!!! 🙂 🙂 🙂 The way I see it Jeanne you’re already a shoe-in and got the job and the nod! I’ll insist anyway so what the hey! 😜😉 👍

        Liked by 1 person

      2. Oh you would be the best trailblazer’s chuck-wagon cook the West ever had; so I’d want you close by all the time, that way I’d get three squares a day and plenty of second third helpings!!! I’d be willing to wash every pot, pan or plate to earn my keep too! 🙂 🙂 🙂

        Liked by 1 person

  2. Perfect photo and presentation of this Lemon Delight! Makes me want to dive right in and forget the meal!!! You can imagine what my mom went through with this kind of mentality and sweet tooth when she had the desserts ready and the food cooking! 🤣😜😉 👍 🇺🇸 😂😂😂

    Liked by 2 people

      1. I ate it all up!!! Now if I had another whole pie around with all those toppings I probably would eat the whole thing, have done that with left over Thanksgiving specialty baker shop deserts and some homemade left over ones that didn’t even have one slice taken because there were so many desserts, so sister sent me packing with them back home and I don’t want them going bad or sitting in the freezer so guess who ate the whole damn thing! Talk about pigging out but hey; only once a year would I go that berserk! I’d be dangerous to have around your kitchen, LOL!

        Liked by 1 person

      1. So, I did make this over the weekend. I have to say that I almost threw in the towel while prepping the dough. It was too sticky and I was unable to roll it and transfer to the tart pan. I ended up just transferring it bit by bit as if it was playdough. So weird. It turned out alright, though.

        Liked by 1 person

      2. Thanks for letting me know. I don’t know what Priscilla did to make her dough, but my secrets are to start with COLD butter. Don’t add too much liquid. Because you live at sea level, you might need to cut down on the liquid a bit. Once your dough is made, let it set in the refrigerator for at least 30 minutes before rolling it out. This allows it to set. I’m glad you didn’t throw it away though. We all have those days; even me. 🙂

        Liked by 1 person

      3. I tried to flour it, too. And it did help a bit, but the recipe called for parchment paper…

        I’m happy that I pulled through in the end. It was a busy Saturday, I was exhausted and then the dough gave me issues. I’m glad I wasn’t mad at anyone or else I might have thrown it at them. Hahahah

        Liked by 1 person

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