Lemon Tart with Raspberry Sauce
A splendid lemon tart served atop a pool of luscious raspberry sauce.
6 large eggs
1 cup granulated sugar
2/3 cup heavy cream
5 1/2 tablespoons lemon juice
1 tablespoon lemon peel, grated
5 cups raspberries
1 tablespoon granulated sugar
1/4 cup powdered sugar
1 (9-inch) unbaked pie shell
- Preheat oven to 325°F (160°C).
- Whisk together 5 eggs, 1 egg yolk, and 1 cup sugar. Gradually add cream, 4 1/2 tablespoons lemon juice, and grated lemon peel. Pour into a 9-inch unbaked pie shell and bake for 40 minutes. Cool.
- Meanwhile, combine raspberries, 1 tablespoon sugar, and 1 tablespoon lemon juice in a food processor. Process until smooth; push through a sieve to remove the seeds. Chill.
- Divide the sauce on serving plates and top with a wedge of pie. Dust with powdered sugar.
Makes 9 servings.