Raspberry-Topped Lemon Tart
Try adding your own favorite fruits for a different twist on this fresh tart!
Make This Recipe
- 1 (7.05-ounce) refrigerated pie crust
- 5 Eggland's Best Eggs (large)
- 3/4 cup sugar
- 1/2 cup lemon juice
- 1/4 cup orange juice
- 6 tablespoons butter, melted
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 teaspoons grated lemon zest
- 2 (6-ounce) containers raspberries, rinsed
Preheat the oven to 450°F.
Line a 9-inch tart pan with the pie crust. Press the crust to fit it snugly into the sides of the pan; trim off excess dough. Prick the sides and bottom of the crust with a fork. Bake until the crust is golden, 9-10 minutes. Remove from the oven and cool completely, 30 minutes. Reduce the oven temperature to 350°F.
Combine the eggs, sugar, lemon juice, orange juice, butter, cornstarch and salt in a saucepan. Cook over medium-low heat, stirring constantly, being careful not to let the mixture come to a boil, until the mixture has thickened, about 8-10 minutes. Transfer to a bowl and stir 1 minute to help cool slightly. Stir in the lemon zest and let stand 5 minutes. Pour the lemon curd into the pie crust.
Bake on a cookie sheet in the center of the oven until the lemon curd is set, 23-25 minutes. Remove from the oven and cool completely. Top with the raspberries.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|