« Chocolate Terrine | Home | Beef Tournedos Forestier »

Lemon Tart with Raspberry Sorbet

Author: Wind Surf Cruises
Featured Recipe from Ship of the Month: Wind Surf

Ingredients:

12 lemons, zested and juiced
12 ounces (3/4 cup) sugar
6 ounces (3/8 cup) butter
12 eggs
12 pre-baked individual tart shells
Raspberry Sorbet

Recipe Properties:

Warm lemon juice, zest, sugar, and butter in saucepan until butter is melted. Strain mixture through a fine mesh strainer and whisk in eggs until smooth. Pour lemon mixture into pre-baked sweet dough tart shells and bake at 300 degrees until set. Serve chilled with raspberry sorbet.