Razzleberry Lemon Custard Tart


Razzleberry Lemon Custard Tart, as seen on 3B's....Baseball, Baking, and Books & adapted from Lick the Bowl Good

  • 3 cups fresh or frozen berries (1 pound, I used a combination of raspberry & blackberry)
Shortbread Crust:
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 & 1/2 cups all-purpose flour

Lemon Custard:
  • 3 large eggs
  • 3/4 cups sugar
  • 1/4 cup flour
  • Zest and juice of 2 lemons (about 1/4 cup juice)
  • Powdered sugar, for dusting


Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust:  Using your fingers, combine the butter, 1/2 cup of the sugar and 1 & 1/2 cups of the flour and blend together until coarse crumbs form (You can use a pastry blender to incorporate the ingredients or a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan (If you do not have a 9 inch I suggest going with a slightly smaller pan and baking for a little longer.) and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained berries evenly over the baked shortbread.

For the lemon custard:  Beat the eggs with the 3/4 cup of sugar until thick and pale yellow. (Here’s where I always stray from the recipe.  I mix the zest with the sugar, giving it a stronger lemon flavor.) Whisk in the lemon zest, the lemon juice, and the 1/4 cup of flour. Pour the lemon cream over the berries.
Bake the tart until the custard is set, about 30 minutes. (See note below) Let cool completely, then dust with powdered sugar. (I forgot to.)

NOTE:  It may take longer than 30 minutes to bake.  The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. I gave my pan a gentle shake to check. 

Razzleberry Lemon Custard Tart, as seen on 3B's....Baseball, Baking, and Books & adapted from Lick the Bowl Good

  • 3 cups fresh or frozen berries (1 pound, I used a combination of raspberry & blackberry)
Shortbread Crust:
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 & 1/2 cups all-purpose flour

Lemon Custard:
  • 3 large eggs
  • 3/4 cups sugar
  • 1/4 cup flour
  • Zest and juice of 2 lemons (about 1/4 cup juice)
  • Powdered sugar, for dusting


Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust:  Using your fingers, combine the butter, 1/2 cup of the sugar and 1 & 1/2 cups of the flour and blend together until coarse crumbs form (You can use a pastry blender to incorporate the ingredients or a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan (If you do not have a 9 inch I suggest going with a slightly smaller pan and baking for a little longer.) and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained berries evenly over the baked shortbread.

For the lemon custard:  Beat the eggs with the 3/4 cup of sugar until thick and pale yellow. (Here’s where I always stray from the recipe.  I mix the zest with the sugar, giving it a stronger lemon flavor.) Whisk in the lemon zest, the lemon juice, and the 1/4 cup of flour. Pour the lemon cream over the berries.
Bake the tart until the custard is set, about 30 minutes. (See note below) Let cool completely, then dust with powdered sugar. (I forgot to.)

NOTE:  It may take longer than 30 minutes to bake.  The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. I gave my pan a gentle shake to check. 

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