Creamy Lemon And Raspberry Tart Recipe – a delicious recipe with shell, nbsp, lemons, eggs, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Center a rack in the oven and preheat the oven to 300u00b0F.
2
Finely grate the zest of both lemons; set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the cottony white pith and a tiny bit of flesh from each lemon-the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides and cut each lemon crosswise into 1/2-inch-thick slices; remove the seeds.
3
Place the lemon slices, eggs, yolks and sugar in the container of a blender and puree until smooth. Strain the mixture into a bowl and whisk in the reserved zest and the cream. Give the bowl a good rap against the kitchen counter to debubble it-if there are bubbles in the cream now, there will be bubbles in your tart later. (It's not tragic, but neither is it attractive.)
4
Scatter the berries over the bottom of the crust and pour over the filling. Bake for 35 to 40 minutes, or until the filling is set in the center. Transfer the tart to a rack and cool to room temperature.
5
Cut the tart into 8 wedges and serve as is with some lightly sweetened whipped cream, raspberry coulis or even a spoonful of berry marmalade.
405
kcal
Calories
26
g
Fat
31
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 partially baked 9 1/2-inch tart shell (in a fluted tart pan),,  , 2 medium lemons, 2 large eggs, and more.
Yes, Creamy Lemon And Raspberry Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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