Lemon Custard Tart with Raspberries

Recipe by Geema
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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