Lemon Raspberry Tart

Adapted from Joy of Cooking
Yield: 8-inch tart pan, 4-6 servings

Shortbread Crust
1/4 cup butter
1/6 cup sugar
1/2 cup flour
  1. Preheat oven to 350F.
  2. Cream butter and sugar together until light.
  3. Mix in flour.
  4. Pat into bottom and up the sides of the tart pan.
  5. Prick bottom all over with a fork.
  6. Bake for 10 minutes. Crust should not be coloured.

Lemon Filling
1/2 cup sugar
1/4 cup butter
4 egg yolks
1/4 cup lemon juice
1/2 tbs lemon zest
fresh raspberries
  1. Combine sugar and butter in a heatproof bowl.
  2. In a small pot, bring 1 inch of water to a bare simmer.
  3. Set the bowl over the pot and stir until the butter is melted.
  4. Remove from heat. Add and beat in the egg yolks until no yellow streaks remain.
  5. Stir in lemon juice.
  6. Return the bowl to the heat and, stirring gently, heat the mixture until the mixture has thickened to the consistency of heavy cream (lightly coats a spoon), 6 to 8 minutes.
  7. Strain the lemon mixture through a fine-mesh sieve.
  8. Stir in the lemon zest.
  9. Pour the filling into the tart crust.
  10. Bake the tart until the center looks set, but still quivery, like gelatin, when the pan is nudged, 15 to 20 minutes.
  11. Let cool completely.
  12. Arrange raspberries on top as desired.