Lemon Tart

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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
• 3 large eggs
• 1 cup 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)
• 2 cups fresh raspberries or 1 (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)

Recipe

• 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 bake crust for 20 minutes at 375f until slightly golden.
• 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 return to the oven for an additional 20-25 minutes, or until light golden brown. cool on a wire rack.
• 5 raspberry sauce: process the berries in blender until smooth. add sugar and liqueur, if using. stir until sugar dissolves.
• 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 makes 8 servings.