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Raspberry-Lemon Tart

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Servings 12


  • 1/2 (15-ounce) package folded, refrigerated, unbaked pie crust (1 crust), at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/4 cups water
  • 2 eggs, lightly beaten
  • 2 tablespoons margarine or butter
  • 1/2 cup ReaLemon Lemon Juice from Concentrate
  • 2 cups fresh raspberries or sliced strawberries
  • Sifted powdered sugar

    1. Preheat oven to 450°F. Roll pie crust on floured surface to 11 1/2-inch circle. Ease into 10-inch tart pan with removable bottom. Trim even with edge; prick well with fork.
    2. Line with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes longer or until golden. Cool.
    3. Combine granulated sugar and cornstarch in medium-sized heavy saucepan. Stir in water. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat.
    4. Gradually stir about half of the hot mixture into eggs; return egg mixture to saucepan. Cook and stir until almost boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
    5. Stir in margarine or butter; gently stir in lemon juice. Spread in prepared tart shell. Chill 4 to 24 hours.
    6. Before serving, remove circular pan "side." Place berries in center of tart and sprinkle with powdered sugar. Garnish with edible flowers if desired. Store leftovers covered in refrigerator.

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