Lemon tart with berries

12 Servings

Ingredients

Quantity Ingredient
30 Square shortbread cookies
6 tablespoons Unsalted butter; melted
¼ cup Powdered sugar
2 Eggs
3 Egg yolks
¾ cup Sugar
½ cup Fresh lemon juice
1 tablespoon Grated lemon rind
½ cup Cold unsalted butter; cut in pats
½ cup Heavy cream; whipped
Fresh raspberries
Fresh blackberries
Mint sprigs; optional

Directions

CRUST

FILLING

GARNISH

Prepare crust: Place cookies in food processor. Whirl until finely crumbled; you should have about 2 cups cookie crumbs. Add butter and sugar.

Whirl until combined. Scrape into 9-inch tart pan with removeable bottom, pressing evenly over bottom and up sides. Refrigerate until firm.

Prepare filling: Stir together eggs, egg yolks, suar and lemon juice in heavy-bottomed saucepan. Place over low heat; cook 6-10 minutes, stirring constantly until thickened and just beginning to simmer; do not let boil.

Do not overstir or stir too vigorously, or mixture will separate. Place pan in large bowl of cold water. Stir in butter until blended. Cover with waxed paper. Let cool 45 minutes.

Pour filling into tart shell. Refrigerate to chill thoroughly.

To garnish: spoon whipped cream into a pastry bag fitted with a star tip.

Pipe cream onto tart. Arrange fruit on top. Garnish with fresh mint sprigs if desired.

Recipe by: Family Circle - 9/1/97 Posted to MC-Recipe Digest V1 #743 by The Taillons <taillon@...> on Aug 14, 1997

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