A sweet and refreshing dessert, the filling for this tart can be prepared in a few minutes in a blender. A refreshingly sweet and citrus dessert, this lemon tart is a crowd pleaser.
- 1 store-bought pre-made pie crust or your favorite pie crust recipe
- 1-3/4 cups sugar
- 4 eggs
- 1/2 cup fresh lemon juice (approx. the juice from 2 large lemons)
- 3 tablespoons lemon zest
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar, divided
- 3/4 cup sour cream
- 1 pint fresh raspberries
Preheat the oven to 350 degrees F.
Spray a 10-inch tart plate generously with non-stick spray or grease with butter
Unroll the pie crust gently over the pan and press it down around the base and it’s sides. Do not worry if it doesn’t fit perfectly.
Poke the pie crust with holes around the base and sides with a fork.
Par-bake the crust for 10 minutes.
While the crust is baking, add the sugar and eggs to a blender or large food processor.
Blend on high speed for 10 seconds and reduce the speed to low. With the blender still on, add the lemon juice in a thin steady stream followed by the zest, butter, vanilla, and salt.
With the lid secured, blend the tart filling mixture on high speed for 20 seconds.
After the crust has baked for 10 minutes, remove it from the oven and carefully pour the filling into it. Do not worry if the crust edges are not perfect of it some of the filling spills between the plate and the crust.
Return the tart to the oven and bake for 35 minutes. The tart is ready when there is a thin golden brown layer on top of the filling and holds slightly firm in the center when quickly touched.
Remove the tart from the oven and allow the tart to cool on the counter for one hour.
Dust the tart with 2 tablespoons of powdered sugar.
In a small bowl, mix the sour cream with the remaining 3 tablespoons of powdered sugar to form the sour cream topping.
Spoon a dollop of the sour cream topping over each piece and garnish with fresh raspberries.