Lemon TartBon Pastry
Our tart shells are hand-made organically with pure butter and filled with all natural Lemon cream that is made with freshly squeezed lemon juice and peel and finished with a touch of Limoncello.
Butter, Eggs, Lemon Juice, Lemon Peel, Limoncello, Sugar, Unbleached Flour
The history of Lemon tart starts with the introduction of lemon tree, that originates from Malaysia or India, to Assyria and then later to Ancient Greece and Roman Empire. It started to be popular among the Southern European states at that time because of its medical properties and it was often used as a condiment. The exact origins of the Lemon tart are unknown. What we know is that lemon arrived on the French Riviera through history and chose its home in the French town on the border with Italy called Menton. Starting from the Middle Ages the area that surrounds Menton was claimed by numerous powers such as Republic of Genoa, House of Grimaldi and First French Empire led by Napoleon. The lemons from Menton earned a great success over time, especially in the 17th and 18th centuries on the ships of the great expeditions of the states, where it was used as a medical remedy. It is said that this was on these boats that the first version of Lemon tart was created. Historians say that this first-ever dessert based on lemon juice resembled cheesecake, having a biscuit base and an egg-based filling.