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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lime Tart with Raspberry Sauce Recipe

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This recipe for Lime Tart with Raspberry Sauce is from Vern's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling: 1/2 cup "Golden Blossom Honey"
1/4 cup cornstarch
pinch of salt1
1-1/4cup water
10 T lime juice
1-1/2 T grated lime peel
4 egg yolks, beaten to blend
2 T butter
Crust: 1 9" pie crust, baked per pkg directions and set aside to cool
Sauce: 1 (12 oz.) pkg frozen raspberries
2 T "Golden Blossom Honey"
Directions:
Directions:
01 Filling: Combine all ingredients except butter in a heavy sauce pan. Bring to a boil, stirring constantly. Remove from heat and stir in butter. Cover surface with wax paper and set aside to cool.
Pour filling into cooled crust. Cover and refrigerate until set, at least 3 hours.

02 Sauce: In a medium saucepan, combine raspberries and 2 T "Golden Blossom Hony" Bring to a boil, stirring occasionally, until sauce thickens, about 6 minutes. Rempve from heat. Strain and discard seeds from sauce. Cool.

03 To serve, slice tart into wedges, spoon sauce over each serving. Garnish with lime slices. Serves 6
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 hours

 

 

 

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