JANUARY RECIPE OF THE MONTH
I made this one over the holidays, with some beautiful lemons given to me by my neighbor. I decorated it with both raspberries and blackberries for added interest.
RASPBERRY LEMON TART
pastry for 10" - 11" pie pan*
5 medium lemons
5 eggs
1 C sugar
1/4 C butter
1/8 C raspberry preserves
2 punnets raspberries and/or blackberries
* Spray the pan well with Pam. To serve in the pan, make it in a nice looking ceramic pie plate that can go straight to your table.
Preheat oven to 350*
Roll out the pastry and put in the pie pan. Bake blind for 10 minutes. (For an explanation of "bake blind" go to the bottom of the page Cooking Talk.) Remove from oven and cool to room temperature.
Zest the lemons, and squeeze the juice - should be about 3/4 cup. Add to lightly beaten eggs, with melted butter and sugar. Mix together well.
Pour into pastry shell and bake for about 35 minutes - until lemon filling has set. Leave to cool - or can put in fridge until needed (even overnight.)
Melt raspberry preserves in small saucepan, and brush on top of tart. Decorate with fresh raspberries.
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Last Updated: January 2, 2005
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