Lemon Raspberry Tart
1 9″ Baked tart crust
1 cup whipping cream
1 tsp vanilla
¼ cup powdered sugar
2 Pints fresh raspberries
Lemon filling
11/2 cups superfine sugar
¼ cup + 1tablespoon cornstarch
½ tsp salt
4 Egg yolks
½ cup Fresh lemon juice
2 cups Cold water
11/2 tsp Finely grated lemon zest
6 tablespoons Butter, cut into pieces
In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
Boil one minute and remove from heat.
Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
Pour mixture into crust and cover with wax paper pressed directly to the surface.
Let cool.
Angel Food Cake Variation
1 Angel food cake cut into 1″ x 1″ x 1″cubes
1 cup sweetened whipped cream
2 pints Fresh Raspberries
Lemon Raspberry Tart filling, warm
Divide cake cubes into individual glasses
Pour warm lemon filling over cake
Top with fresh raspberries and cream
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