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Lemon Tart with Fresh Raspberry Sauce

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Ingredients

  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • zest of 1 lemon, grated
  • zest of 1 orange, grated
  • 1/4 cup heavy cream
  • 5 Tbsp butter
  • 2 pints fresh California Giant Berry Farms raspberries
  • dash of Grand Marnier
  • 1/2 cup sugar

Directions

Heat the oven to 350 degrees F.

Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until smooth. Place the filling in a pitcher and slowly pour into the pie shell and fill to the top.

Bake the tart for about 25 minutes, until the filling is barley set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial not to over bake the filling! Cool to room temperature.

In saute pan, melt the butter. Add sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the fresh California Giant Berry Farms raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve on top of the lemon tart. Garnish with some lemon peal and fresh raspberries.
Recipe: foodnetwork.com Photo: Cal Giant

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