Raspberry-Topped Lemon Tart

Raspberry-Topped Lemon Tart
Prep Time
15 mins
Cook Time
45 mins
Yield
8 servings
Recipe by: Taste of Home Magazine

Try adding your own favorite fruits for a different twist on this fresh tart!

Make This Recipe

Ingredients

  • 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

Preparation

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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 34
Fat 17g
Saturated Fat 11g
Cholesterol 138mg
Sodium 226mg
Carbohydrates 40g
Dietary Fiber 3g
Protein 5g