Yet, the beauty of this decadent lemon tart is that it pairs well with virtually any berry in season. So if fresh ripe raspberries don’t tickle your fancy, or they’re not in season, simply use whatever fresh berries are available, such as strawberries, blueberries, blackberries, etc.
This recipe was inspired by my Luscious Lemon Bars recipe. This version has all of the tangy flavor of my lemon bars, but with the added sweet-tart twist of fresh raspberries! Yum!
Step 1: Prepare the Crust
Since I don’t have a tart pan – can you believe it? – I simply use a 9″ pie dish to make this delightful dessert. To make it a bit fancier, I like to use a fork to make a decorative pattern along the edges.
Step 2: Prepare the Lemon Curd Filling
If you don’t have a double boiler, just be sure to use a heat-safe glass bowl. It’s also important to make sure the water under the bowl is at a very gently simmer, not a rolling boil.