Lemon Custard Tart with Raspberries

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Total Time
15 mins
15 mins

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

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  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.