Ingredients for Lemon Custard Tart With Raspberries
- 1 - 9 inch prebaked tart shell
- Lemon, Zest Of
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 cup fresh raspberries, washed and dried
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How to Make Lemon Custard Tart With Raspberries
- Preheat oven to 375°F (190°C) and place rack in the center.
- In a food processor, combine 1/2 cup granulated sugar and the zest of 2 lemons until finely minced.
- Add 4 large eggs, 1/2 cup (1 stick) unsalted butter, melted, and 1/2 cup sour cream to the food processor. Blend for 1 minute until smooth.
- Add 1/4 cup fresh lemon juice and 1 tablespoon orange juice. Pulse a few times just to combine.
- Pour the custard filling into a pre-baked 9-inch tart shell.
- Place the tart on a baking sheet and bake for 12-15 minutes, or until the center is just set but still slightly jiggly.
- Remove from oven and let cool completely on a wire rack.
- This tart can be kept at room temperature for several hours before serving.
- Up to 2 hours before serving, top with 1 cup fresh raspberries, washed and dried.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
101g
Fat
41g
Carbs
14g
