Lemon Tart

"This is such a fabulous recipe - for anyone that loves lemon, it is so mouth-wateringly delicious!!"
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  • CRUST: Sift flour and icing sugar together. Stir in lemon zest. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Spoon into a greased 9-inch round pie plate or tart tin; flatten evenly with the back of a spoon. (NOTE: You can substitute with you favorite shortcrust pastry).
  • Bake crust for 20 minutes at 375F until slightly golden.
  • FILLING: Whisk together eggs, sugar, flour, lemon juice, lemon zest, and lemon oil, (if using) until frothy; pour mixture over the hot crust. (If the crust has developed air pockets, press them down with the back of a spoon before adding the filling).
  • Return to the oven for an additional 20-25 minutes, or until light golden brown. Cool on a wire rack.
  • RASPBERRY SAUCE: Process the berries in blender until smooth. Add sugar and liqueur, if using. Stir until sugar dissolves.
  • Cut tart into wedges, just before serving, drizzle with raspberry sauce on top,and garnish plate with raspberries. Dust the top with icing sugar.
  • Makes 8 servings.

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