"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Raspberry-Lemon Tart Recipe

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This recipe for Raspberry-Lemon Tart, by , is from The Scavone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Scavone
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (15 oz) package folded, refrigerated, unbaked pie crust (1 crust) at room temperature
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/4 cup water
2 eggs, lightly beaten
2 T margarine or butter
1/2 cup lemon juice (fresh)
2 cups fresh raspberry or strawberries
Sifter powdered sugar

Directions:
Directions:
>Preheat oven to 450 degrees. Roll pie crust on floured surface to 11 1/2 inch circle. Ease into 10 inch tart pan with removable bottom.
>Trim even with edge; prick well with fork. Line with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes longer or until golden. Cool.
>Combine granulated sugar and cornstarch in medium sized heavy saucepan. Stir in water. Cook and stir over medium high heart until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat.
>Gradually stir about half of the hot mixture into eggs; return egg mixture to saucepan. cook and stir until almost boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in margarine or butter; gently stir in lemon juice.
>Spread in prepared tart shell. Chill 4 to 24 hours. Before serving, remove circular pan "side". Place berries in center of tart and sprinkle with powdered sugar. Garnish with edible flowers if desired. Store leftovers covered in refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25-30 minutes
Personal Notes:
Personal Notes:
Recipe from the Journal Inquirer dated March 27, 2002.

Dad loved lemon desserts!

 

 

 

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