Lemon Custard Tart With Raspberries

1. 1

   Preheat oven to 375, and place rack in center of oven.

2. 2

   Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.

3. 3

   Add the eggs, butter, and sour cream to the processor and blend for 1 minute.

4. 4

   Add the lemon and orange juice and switch the machine on and off quickly just to combine.

5. 5

   Pour the filling into the prebaked pastry shell.

6. 6

   Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.

7. 7

   Remove from oven and place on a wire rack to cool completely.

8. 8

   This tart can remain at room temperature for several hours before serving.

9. 9

   Up to 2 hours before serving, cover with washed and dried berries.

No nutritional information available.

No additional tips available.