This recipe always gets requests around Easter time. I don’t know why the tartness of the lemons always make me think of spring, but the fresh flavors seem to cut any heavy meal you’ve had before. 😉
So, this recipe originally came from the Rachael Ray magazine, but we all know that Miss Ray would and could never bake something like this because she’s always screaming about how she doesn’t cook. I like it because it’s pretty inexpensive and easy – you don’t even need an electric mixer.
Because R-Ray owns the copyright, you can find the recipe here.
It starts with an easy shortbread crust, which you bake until golden. Bake this in a spring-form pan, btw. Sprinkle thawed frozen raspberries over the top. Then, cover the crust with custard made with eggs, flour, a little sugar and the zest and juice of two lemons. Bake until the custard is set (which took 25 minutes longer than the recipe calls for).
When cooled, dust the tart with powdered sugar. This is best served cold or at room temperature.
This will last up to five days covered in the fridge. It’s also great to make ahead of your special occasion. Enjoy!