Lemon Filled Tart or Pie
1 premade crust or your favorite crust recipe baked and ready.
1 ¾ cups sugar
½ cup fresh lemon juice
3 T lemon zest
2 T melted butter
2 tsp vanilla extract
¼ tsp salt
1⁄3 cup powdered sugar, divided
¾ cup sour cream
1 pint raspberries
Preheat the oven to 350 degrees F.
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.
Carefully pour the filling into the prepared pie or tart crust.
Place the pie/tart in 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 and serve, or prepare the following topping.
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.
Pairs Well With
Most of the time I prepare this without any topping as the pie is delicious on its own.