Raspberry Lemon Tart
Mini Pie Maker
$24.99
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Ingredients
½ cup fresh lemon juice
⅔ cup sugar
3 large eggs, at room temperature
⅛ teaspoon salt
1 tablespoon grated lemon zest
4 tablespoons (½ stick) unsalted butter
1 sheet premade pie crust or puff pastry dough
Fresh raspberries
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Instructions
To make lemon curd, add lemon juice, sugar, eggs, and salt to a medium saucepan and whisk. Cook over medium heat for 1 minute, whisking constantly. Add zest and butter and continue to cook, continuing to whisk. Allow the lemon curd to cook for 8-10 minutes, or until it coats the back of a spoon. Transfer to a bowl and allow to rest for 5-7 minutes.
Cover with plastic wrap and refrigerate until chilled, noting that it will thicken further as it cools.
Use the Pie Base side of the Crust Cutter to cut 4 circles for the tart shells. Put one circle of dough into the lower Cooking Surface and gently overlap the edges so that the crust fits neatly into the Mini Pie Maker. Use a fork to prick the crust bottom all over.
Plug in Mini Pie Maker and close the Lid to cook for about 8-10 minutes. Remove and cool completely. Repeat with remaining dough circles for four tarts total.
Once tart shells are completely cool, fill each with ¼ cup of lemon curd. Top with fresh raspberries.
Serve immediately and enjoy this berry delicious creamy tart.
