A splendid lemon tart,
dusted with powdered sugar, served atop a pool of luscious raspberry
sauce.
Lemon
Tart with Raspberry Sauce
- 6 large eggs
1 cup granulated sugar
2/3 cup heavy cream
5 1/2 tablespoons lemon juice
1 tablespoon lemon peel, grated
5 cups raspberries
1 tablespoon granulated sugar
1/4 cup powdered sugar
1 (9-inch) unbaked pie shell
- Preheat oven to 325°F
(160°C).
- Whisk together 5 eggs,
1 egg yolk, and 1 cup sugar. Gradually add cream, 4 1/2 tablespoons
lemon juice, and grated lemon peel. Pour into a 9-inch unbaked
pie shell and bake for 40 minutes. Cool.
- Meanwhile, combine raspberries,
1 tablespoon sugar, and 1 tablespoon lemon juice in a food processor.
Process until smooth; push through a sieve to remove the seeds.
Chill.
- Divide the sauce on serving
plates and top with a wedge of pie. Dust with powdered sugar.
Makes 9 servings.
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