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    You are in: Home / Recipes / Fresh Raspberry Lemon Tart Recipe
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    Fresh Raspberry Lemon Tart

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Ceezie's Note:

    This came from Studio 5 and has a great Angel Food Cake variation.

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    Ingredients:

    Servings:

    Units: US | Metric

    Lemon filling

    Directions:

    1. 1
      In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
    2. 2
      Boil one minute and remove from heat.
    3. 3
      Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
    4. 4
      Pour mixture into crust and cover with wax paper pressed directly to the surface.
    5. 5
      Let cool.
    6. 6
      Whip together the whipping cream, powdered sugar and vanilla until well mixed and it starts to stiffen. Drizzle whipped mixture over the top of the cooled pasty and top with raspberries.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Raspberry Lemon Tart

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 428.4
     
    Calories from Fat 199
    46%
    Total Fat 22.1 g
    34%
    Saturated Fat 13.0 g
    65%
    Cholesterol 158.0 mg
    52%
    Sodium 224.3 mg
    9%
    Total Carbohydrate 57.6 g
    19%
    Dietary Fiber 5.2 g
    20%
    Sugars 45.1 g
    180%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    tart crusts

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