0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Not, Sent 12 Servings

INGREDIENTS

30 Square shortbread cookies
6 T Unsalted butter, melted
1/4 c Powdered sugar
2 Eggs
3 Egg yolks
3/4 c Sugar
1/2 c Fresh lemon juice
1 T Grated lemon rind
1/2 c Cold unsalted butter, cut in
pats
1/2 c Heavy cream, whipped
Fresh raspberries
Fresh blackberries
Mint sprigs, optional

INSTRUCTIONS

Prepare crust: Place cookies in food processor. Whirl until finely
crumbled; you should have about 2 cups cookie crumbs. Add butter and
sugar. Whirl until combined. Scrape into 9-inch tart pan with
removeable bottom, pressing evenly over bottom and up sides.
Refrigerate until firm.  Prepare filling: Stir together eggs, egg
yolks, suar and lemon juice  in heavy-bottomed saucepan. Place over low
heat; cook 6-10 minutes,  stirring constantly until thickened and just
beginning to simmer; do  not let boil. Do not overstir or stir too
vigorously, or mixture will  separate. Place pan in large bowl of cold
water. Stir in butter until  blended. Cover with waxed paper. Let cool
45 minutes.  Pour filling into tart shell. Refrigerate to chill
thoroughly.  To garnish: spoon whipped cream into a pastry bag fitted
with a star  tip. Pipe cream onto tart. Arrange fruit on top. Garnish
with fresh  mint sprigs if desired.  Recipe by: Family Circle - 9/1/97
Posted to MC-Recipe Digest V1 #743  by The Taillons
<taillon@access.mountain.net> on Aug 14, 1997

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?