Ingredients
The following ingredients have 4 Servings
- 2 pints raspberries, I buy extra in case some are crushed
- powdered sugar
- fresh mint
- 4 lemons, juiced (about 2/3 cup)
- zest of one lemon
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs + 2 egg yolks
- 10 ounces whole pecans
- 1/3 cup sugar
- 1 tablespoon flour
- pinch of salt
- 3 tablespoons butter, melted
Instruction
- Preheat oven to 350F.
- Place pecans in a food processor or high-powered blender (I use my Vitamix) and pulse until coarsely ground. Mix ground pecans, sugar, flour and salt until combined. Stir in melted butter, mixing until there are no "dry" spots left.
- Press into a tart pan, on the bottom and up the sides. Bake for 8 minutes. Remove and cool.
- Mix together lemon juice and zest, softened butter and sugar (you will have clumps of butter). Microwave for one minute. Whisk mixture until butter is mostly melted into mixture (it should be warm but not hot). Whisk in eggs.
- Microwave for one minute; stir well. Microwave one more minute; stir well. Continue this process, reducing microwave time to 30 second intervals, stirring well each time. Continue until mixture thickens and coats the spoon, about 3 minutes total (time depends on your microwave).
- {NOTE: You can also use my other lemon curd recipe which has stove-top directions if you prefer.} https://www.thewickednoodle.com/luscious-lemon-curd/
- Pour lemon curd into tart crust. Top with raspberries, cover loosely with saran wrap and chill for 3-4 hours or until very cold. Just before serving, dust generously with powdered sugar and garnish with fresh mint.
