LEMON TART WITH RASPBERRIES RECIPES

Name: Lemon Custard Tart with Raspberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 pie shell; 1/2 lemon, zest of, of removed with a grater; 2/3 cup sugar; 2 large eggs; 4 tablespoons melted unsalted butter; 2 tablespoons sour cream; 1/4 cup fresh lemon juice; 2 tablespoons fresh orange juice; 2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

LEMON CUSTARD TART WITH RASPBERRIES RECIPE - FOOD.COM

Lemon Custard Tart with Raspberries Recipe - Food.com image

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

Preheat oven to 375, and place rack in center of oven.
Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
Add the lemon and orange juice and switch the machine on and off quickly just to combine.
Pour the filling into the prebaked pastry shell.
Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
Remove from oven and place on a wire rack to cool completely.
This tart can remain at room temperature for several hours before serving.
Up to 2 hours before serving, cover with washed and dried berries.

Nutrition Facts : Calories 368.6, FatContent 20.4, SaturatedFatContent 8.3, CholesterolContent 84.4, SodiumContent 184.6, CarbohydrateContent 43.6, FiberContent 4.5, SugarContent 25.5, ProteinContent 4.8

LEMON CUSTARD TART WITH RASPBERRIES RECIPE - FOOD.COM

Lemon Custard Tart with Raspberries Recipe - Food.com image

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

Preheat oven to 375, and place rack in center of oven.
Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
Add the lemon and orange juice and switch the machine on and off quickly just to combine.
Pour the filling into the prebaked pastry shell.
Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
Remove from oven and place on a wire rack to cool completely.
This tart can remain at room temperature for several hours before serving.
Up to 2 hours before serving, cover with washed and dried berries.

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