IngredientsCrust
1/2 c. powdered sugar
1 1/2 c. flour
1 1/2 sticks butter, cut into small pieces
Filling
zest of 2 lemons
1/2 c. lemon juice (about 3 lemons)
4 eggs
2/3 c. sugar
1/2 c. whipping cream
powdered sugar for dusting
Instructions
Preheat the oven to 350.
Place all crust ingredients in the bowl of a food processor and process until a ball of dough is formed.
Using finger tips, push the dough onto the bottom and up the sides of a 12 inch tart pan that has a removable bottom. Place the tart pan on a cookie sheet for easier handling if desired.
Bake the crust for approximately 10 minutes.
Remove from the oven and using the back of a wooden spoon, push the dough down around the edges of the crust to make sure the filling has a place to rest. Place the crust aside while you prepare the filling.
Filling
Make the filling by whisking all ingredients together. Pour the filling through a fine wire mesh strainer over the crust until the crust is full with the filling.
Place in the oven and bake for approximately 25-30 minutes. If the filling begins to brown then remove it immediately from the oven.
Place on a cooling rack until cooled completely.
Dust the top with powdered sugar and garnish with raspberries if desired.
Makes 10 slices.
Note
Source recipes -Here-
