Lemon Tart

18 ingredients
7 steps

Ingredients

  • CRUST
  • 1 1/4 cups all-purpose flour
  • 1/3 cup icing sugar
  • 1/2 teaspoon lemon zest
  • 1/2 cup cold butter, cut into small pieces
  • FILLING
  • 3 large eggs
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup lemon juice (equals the juice of 2 large lemons)
  • 2 lemons, zest of (less what's used for crust)
  • 1/4 teaspoon pure lemon oil (optional)
  • RASPBERRY SAUCE
  • 1 cups fresh raspberries or (10 ounce) package frozen raspberries, thawed
  • 2 tablespoons superfine sugar (or less to taste)
  • 2 tablespoons orange liqueur (optional)
  • icing sugar, for decoration
  • fresh raspberry (to garnish)

Directions

  1. 1
    CRUST: Sift flour and icing sugar together. Stir in lemon zest. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Spoon into a greased 9-inch round pie plate or tart tin; flatten evenly with the back of a spoon. (NOTE: You can substitute with you favorite shortcrust pastry).
  2. 2
    Bake crust for 20 minutes at 375F until slightly golden.
  3. 3
    FILLING: Whisk together eggs, sugar, flour, lemon juice, lemon zest, and lemon oil, (if using) until frothy; pour mixture over the hot crust. (If the crust has developed air pockets, press them down with the back of a spoon before adding the filling).
  4. 4
    Return to the oven for an additional 20-25 minutes, or until light golden brown. Cool on a wire rack.
  5. 5
    RASPBERRY SAUCE: Process the berries in blender until smooth. Add sugar and liqueur, if using. Stir until sugar dissolves.
  6. 6
    Cut tart into wedges, just before serving, drizzle with raspberry sauce on top,and garnish plate with raspberries. Dust the top with icing sugar.
  7. 7
    Makes 8 servings.

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