Raspberry-Lemon Tart
Ingredients
Instructions
- Preheat the oven to 400 degrees.
- 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.
- Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
- Bake the crust until lightly golden, about 20 minutes.
- Remove the crust from the oven and reduce the temperature to 325 degrees.
- Scatter the drained raspberries evenly over the baked crust.
- Beat the eggs with the remaining 3/4 cup of sugar.
- Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.
- Pour the lemon cream over the raspberries.
- Bake the tart until the custard is set, about 30 minutes.
Nutrition & Diet Analysis (per serving)
434
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).