Ingredients:
1 pie shells
1/2 lemons, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice ( Blueberry is delicious too.)
Directions:
Preheat oven to 375, and place rack in center of oven.
Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
Add the lemon and orange juice and switch the machine on and off quickly just to combine.
Pour the filling into the prebaked pastry shell.
Place on a baking sheet and bake until the center is softly set, but not firm– about 12 minutes.
Remove from oven and place on a wire rack to cool completely.
This tart can remain at room temperature for several hours before serving.
Up to 2 hours before serving, cover with washed and dried berries.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.