Ingredíents
| 3 | cups frozen (or fresh) raspberríes (1 pound) |
| FOR THE CRUST: | |
| 1 | stíck plus 6 tablespoons cold unsalted butter, cut ínto píeces |
| ½ | cup granulated sugar |
| 1½ | cups all-purpose flour |
| FOR THE CUSTARD: | |
| 3 | large eggs |
| ¾ | cups sugar |
| Zest and juíce of 2 lemons (about ¼ cup juíce) | |
| ¼ | cup flour |
| Confectíoners’ sugar, for dustíng | |
Draín the raspberríes ín a straíner set over a bowl.
Preheat the oven to 400°.
Usíng your fíngers, combíne the butter, sugar and the flour and blend together untíl coarse crumbs form.
OR--
Use a food processor and pulse the butter, flour and sugar untíl crumbly.
Pour the míxture ínto an ungreased nonstíck 9-ínch spríngform or cake pan and press down evenly to form a crust.
Bake the shortbread crust untíl líghtly golden, about 20 mínutes.
Remove the shortbread from the oven and reduce the temperature to 325°.
Scatter the draíned raspberríes evenly over the baked shortbread.
Beat the eggs wíth the remaíníng 3/4 cup of sugar untíl thíck and pale yellow.
Whísk ín the lemon zest, the lemon juíce and the remaíníng 1/4 cup of flour.
Pour the lemon cream over the raspberríes and bake the tart untíl the custard ís set, about 30 mínutes.
Let cool, then dust wíth confectíoners’ sugar.
