Lemon Tart🍋

Make crust. In a large bowl combine 1 1/4 cups of flour and 1/2 a teaspoon of salt. Then add 1/2 cup of cold cubed butter. Cut the butter in with a pastry cutter or fork until the flour mixture resembles a coarse meal.

Add 1/4 cup of cold water. Mix the dough and knead it folding it over into itself until the dough is a cohesive ball. Flaten dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Roll out pie crust dough to fit the tart pan. Poke holes in the crust with a fork, this will help the crust to not bubble up during baking. Move the crust to the prepared baking sheet. Bake for 12-15 minutes until crust is slightly golden. Allow to completely cool before filling.

Preheat oven to broil. Bring about 2 inches of water to a boil in a saucepan. Make sure that the water is shallow enough so that it doesn't touch the bottom of the mixing bowl once the bowl is set on top of the saucepan.

Next add 2 whole eggs and 2 egg yolks to the mixing bowl. Add in granulated sugar and whisk until combined.

Reduce the heat slightly on the boiling water. Using an oven mit to hold the bowl, set the bowl with the egg mixture on top of the saucepan whisking vigorously and continuously making sure that the eggs don't scramble.

Once the egg mixture starts to thicken and become frothy, add in 1/2 of the lemon juice. Continue whisking.

Next add in the rest of the lemon juice and half of the cubed butter. Whisking vigorously and continuously. Keep adding the butter little by little until completely combined. The entire process should only take 6-7 minutes.

Mixture should be a thick pudding like consistency. Pour the lemon mixture into the prepared tart crust.

Put the baking sheet with the lemon tart into the oven and allow it to broil. Leave the oven door slightly cracked open so that it doesn't get too hot. Don't walk away from the oven. Once the tart starts to brown (brulee) remove it from the oven. Allow to completely cool, then refrigerate until completely set up.

Dust the tart with powdered sugar.

Garnish with raspberries.

Serve and enjoy!