Raspberry-Lemon Tart

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 and 1/2 cups of the flour and blend together until coarse crumbs form.

3. 3

   Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.

4. 4

   Bake the crust until lightly golden, about 20 minutes.

5. 5

   Remove the crust from the oven and reduce the temperature to 325 degrees.

6. 6

   Scatter the drained raspberries evenly over the baked crust.

7. 7

   Beat the eggs with the remaining 3/4 cup of sugar.

8. 8

   Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.

9. 9

   Pour the lemon cream over the raspberries.

10. 10

    Bake the tart until the custard is set, about 30 minutes.

No additional tips available.