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Prep 15 mins
Cook 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.
- 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.)
- Preheat oven to 375, and place rack in center of oven.
- Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
- Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
- Add the lemon and orange juice and switch the machine on and off quickly just to combine.
- Pour the filling into the prebaked pastry shell.
- Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
- Remove from oven and place on a wire rack to cool completely.
- This tart can remain at room temperature for several hours before serving.
- Up to 2 hours before serving, cover with washed and dried berries.
this was delicious. it's a perfect summer dessert, light, tasty and easy to prepare. i didn't use the big processor, i just mixed everything with a fork for easy clean-up. i used the juice of 1 1/2 lemons and half an orange and decorated with raspberries and blueberries on top, just lovely.
Very good!! My custard took a bit longer to cook than the 12 minutes but other than that it was great. The slices could be dressed up for fancier occasions with some raspberry sauce drizzled over it or on the plate. It will be made again in this house. Thanks for sharing.
Very nice dessert. My custard took longer to cook than stated as well, but still good. I used blueberries instead of raspberries, but everything else was as posted. Thanks for sharing