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1
In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water, blend until smooth. Cook over medium heat until mixture boils, stirring constantly.
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2
Remove from heat. Stir 1/2 cup hot mixture into slightly beaten egg yolks; slowly add egg mixture to pan, stirring constantly.
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3
Return to heat and cook until bubbly. Mixture will be very thick.
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4
Remove from heat and stir in butter, zest and juice. Put into a glass bowl, cover and chill until tart shell is ready.
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5
Combine butter and sugar in food processor in pulses, just until combined. Add rosemary and lemon zest, pulse to mix. Add yolks and pulse until mixed. Add 3/4 cup flour and salt, pulse a few times and then add remaining 3/4 cup flour and pulse until incorporated, do not over mix or your dough will be tough.
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6
Wrap dough in plastic wrap and chill at least 2 hours.
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7
Roll chilled dough into a 12 in. circle. Fit into a 9 inch tart pan with removeable bottom. Cover and chill until firm, about 30 minutes.
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8
Preheat oven to 350'. Line tart shell with parchment paper and fill with dried beans. Bake until the crust is golden, 12 to 15 minutes. Remove parchment and beans. Bake for another 12 to 15 minutes until all of the crust is golden brown. If the edges are getting too dark, cover with a strip of foil. Cool completely.
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9
Optional: Brush edges of tart shell with melted dark chocolate and sprinkle with colored sugar.
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10
Fill tart shell with Meyer Lemon Pudding, spreading evenly. Garnish with fresh raspberries. Serve with a dollop of creme fraiche.
