Raspberry-Lemon Tart

Recipe by Wynner
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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
  • Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
  • Bake the crust until lightly golden, about 20 minutes.
  • Remove the crust from the oven and reduce the temperature to 325 degrees.
  • Scatter the drained raspberries evenly over the baked crust.
  • Beat the eggs with the remaining ¾ cup of sugar.
  • Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
  • Pour the lemon cream over the raspberries.
  • Bake the tart until the custard is set, about 30 minutes.
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