It's still Spring, right? My uncle, Scott, said that when he thinks of Spring, he thinks of something lemony and raspberry-y. So he asked me to make something combining the two! I found a great recipe here that seemed so perfect for this request! Here's to you, Scott!
Lemon zest...mmm...not so "mmm" to actually zest. A pain in the bum, actually! But seeing it piled on top of one of my favorite ingredients, sugar, made me very happy!
What do you see in the lemon curd? A bowtie? A swirly thingy with wings? Is my imagination too "out there"?
Who doesn't love raspberries and sugar mixed together?? Not only is it pretty, but it's very tasty because it has the best ingredient in the world (sugar)!
Mmmm raspberry sauce covering a beautiful lemon tart
Um, I got over-excited and poured too much raspberry sauce on the tart. Not so pretty but delicious nonetheless!
This recipe has 3 parts!!
Zest of 4 lemons
1/2 cup fresh lemon juice
1 1/4 cups sugar
1 stick of butter
4 large eggs
1/8 teaspoon salt
For the tart, I used ready-made shortcrust pastry
~ Pulse the lemon zest and sugar in a food processor
~ Cream together the lemon-sugar mixture and the butter in a bowl
~ Add 1 egg at a time to the mixture and mix until combined
~ Add the lemon juice and salt and mix mix mix!
~ Pour the mixture into a saucepan and heat on low until it reaches 175 °F...it will poof up and thicken!
~ Pour the heated mixture into a bowl, cover with clingfilm so it touches the lemon curd, and refrigerate until it is completely cool
~ Bake the pastry according to the directions in the box!
1 cup raspberries
1 tablespoon sugar
~ Blend together the raspberries and sugar
~ Pour through a sieve unless you like the seeds! Hopefully they won't grow inside you. There was an episode of Grey's Anatomy where a guy inhaled a tree seed and a tree grew inside his body. Crazy, I know! We all know Grey's represents real life!! ;)
~ Pour the lemon curd into the pastry shell
~ Pour the raspberry sauce on top!
This was a hit at the girls night!! I hope you enjoy!