Creamy Lemon and Raspberry Tart | Serious Eats : Recipes


  • 2 cups raspberries
  • ¾ cup plus 2 tablespoons heavy cream
  • 2 large eggs
  • 2 medium lemons
  • For the Filling
  • 1 partially baked 9 ½-inch tart shell (in a fluted tart pan), recipe here
  • For the Crust
  • + 2 more ingredients
    • ½ cup sugar
    • 2 large egg yolks

1 Center a rack in the oven and preheat the oven to 300°F. 2 Finely grate the zest of both lemons; set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the cottony white pith and a tiny bit of flesh from each lemon—the juicy sections of le...

View full recipe at SpringPad


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