Lemon Custard Tart With Raspberries

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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.)

Recipe

• 1 preheat oven to 375, and place rack in center of oven.
• 2 place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
• 3 add the eggs, butter, and sour cream to the processor and blend for 1 minute.
• 4 add the lemon and orange juice and switch the machine on and off quickly just to combine.
• 5 pour the filling into the prebaked pastry shell.
• 6 place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
• 7 remove from oven and place on a wire rack to cool completely.
• 8 this tart can remain at room temperature for several hours before serving.
• 9 up to 2 hours before serving, cover with washed and dried berries.