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Lemon and Raspberry Tart
Lemon and Raspberry Tart Dairy
makes 8 servings


1 partially-baked 9 to 10 inch pie crust

The filling:
2 medium lemons
2 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup plus 2 tablespoons whipping cream
2 cups raspberries
Sweetened whipped cream (optional)


Center a rack in the oven and preheat the oven to 300. Finely grate the zest of both lemons; set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the cottony white pith and a tiny bit of flesh from each lemon—the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides and cut each lemon crosswise into 1/2-inch-thick slices; remove the seeds. Place the lemon slices, eggs, yolks and sugar in the container of a blender and puree until smooth. Strain the mixture into a bowl and whisk in the reserved zest and the cream. Give the bowl a good rap against the kitchen counter to de-bubble it—if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.) Scatter the berries over the bottom of the crust and pour over the filling. Bake for 35 to 40 minutes, or until the filling is set in the center. Transfer the tart to a rack and cool to room temperature. To serve: Cut the tart into 8 wedges and serve as is with some lightly sweetened whipped cream if desired. Serves 8