Dianne Donovan – The Beat Divas
Yield: 6 to 8 servings

LEMON BUTTER CRUST:
1 cup all-purpose flour
1/4 cup sugar
1/4 tsp. salt
pinch of nutmeg
1 TBSP. grated lemon rind
1/2 cup butter
1 egg yolk (slightly beaten)
1/2 tsp. vanilla
1 tsp. lemon juice (or more)

1. Preheat oven to 400° F.
2. Crust: Combine first five ingredients.
3. Cut in butter. Mixture should resemble a coarse meal.
4. Stir in egg yolk, vanilla and 1 tsp. lemon juice, and mix lightly. If mixture is too dry to handle add another tsp. lemon juice.
5. Press into 9 1/2” tartplate.
6. Prick dough with fork and line with foil.
7. Fill with dried beans or uncooked rice and bake for 12 minutes.
8. Remove foil and beans and cool shell on wire rack. (Cool beans and re-use for future baking projects).

MIX:
2 TBSP. raspberry preserves
2 tsp. raspberry liqueur (optional)

1. Spread on Bottom of cooled crust.

LEMON FILLING:
1 cup sugar
3 TBSP. cornstarch
1/2 cup fresh lemon juice
4 large eggs (lightly beaten)
1/4 cup melted butter (cooled)

1. In a heavy saucepan whisk the sugar and cornstarch. Slowly, whisk in remaining ingredients.
2. Cook over low to medium heat for 10 to 12 minutes or until thickened.
3. Remove from heat and let stand for 10 minutes.
4. Pour into cool Lemon Butter Crust.
5. Refrigerate for at least 4 hours.

TOP cooled filling with:
1 pint fresh raspberries
(E) GARNISH
1 cup whipping cream
1/2 tsp. vanilla
2 TBSP. powdered sugar

1. Whip above ingredients. Just before serving tart, pipe whip cream mixture around edges, add slivers of lemon rind.