April Newsletter
Filling-
3 Large Eggs
1 1/4 Cups Sugar
1/4 Cup Lemon Juice
1 Tablespoon Grated Orange
1/4 Cup Butter, melted
1 Cup all purpose Flour
1/3 Cup Powdered Sugar
Directions-
1) Let eggs stand at room temperature for 30 minutes.
2) Preheat oven to 350. Whisk together eggs, sugar, lemon juice, and orange zest. Whisk in butter until smooth. Set aside.
3) For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9 inch fluted tart pan.
4) Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with powdered sugar and fresh raspberries.
Crust-
1/2 Cup Ground Almonds
1 Teaspoon Grated Lemon Zest
1 Teaspoon Grated Orange Zest
1/2 Cup Cold Butter, Cubed
Additional Powdered Sugar
Fresh Raspberries (optional)
