Fresh Raspberry Lemon Tart

14 ingredients
8 steps

Ingredients

  • 9 inches baked tart crusts
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 14 cup powdered sugar
  • 2 pints fresh raspberries
  • 1 12 cups superfine sugar
  • 14 cup cornstarch
  • 1 tablespoon cornstarch
  • 12 teaspoon salt
  • 4 egg yolks
  • 12 cup lemon juice, fresh
  • 2 cups cold water
  • 1 12 teaspoons finely grated lemon zest
  • 6 tablespoons butter, cut into pieces

Directions

  1. 1
    In a large saucepan combine I cup sugar, cornstarch, 1/4 tsp salt, 4 egg yolks and the lemon juice.
  2. 2
    Add 2 cups cold water and whisk until boiling.
  3. 3
    Boil one minute and remove from heat.
  4. 4
    Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
  5. 5
    Pour mixture into crust and cover with wax paper pressed directly to the surface.
  6. 6
    Let cool.
  7. 7
    Whip together the whipping cream, powdered sugar and vanilla until well mixed and it starts to stiffen.
  8. 8
    Drizzle whipped mixture over the top of the cooled pasty and top with raspberries.

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