by Karin Calloway
While some think there’s nothing like a big dose of chocolate at the end of a meal, others prefer the tang of lemon to cleanse the palette. This little Lemon Tart will please the later and it is quite simple to prepare if you start with store-bought pie crust dough. The crust is pre-baked and then is filled with a simple lemon custard.
The Berry Sauce starts with frozen berries, making it a delicious year-round recipe. Fresh berries are folded in after the sauce simmers, offering a contrast in flavor and texture.
Preheat the oven to 350 degree. Whisk the eggs in a medium bowl. Whisk in the sugar until just combined. Whisk in the zest and lemon juice. Pour into the prepared pie crust, reduce the oven temperature to 325 degrees and bake for 25-30 minutes, until the filling is set. Cool at room temperature. Serve at room temperature or chilled.
Whisk together e the cornstarch and Chambord or water and stir into the berry mixture. Increase the heat to high and stir constantly until thickened, about 2 minutes. Remove sauce from heat and stir in sliced strawberries and blueberries. Serve warm.
Makes 1 1/3 cups.
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