Raspberry-Lemon Tart

• frozen raspberries (1 pound)↗3 cups
• cold unsalted butter↗7⁄8 cup
• granulated sugar↗1 1⁄4 cups
• all-purpose flour↗1 3⁄4 cups
• eggs↗3

  large

• lemons↗2

  juice and zest of

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.

3. 3

   Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.

4. 4

   Bake the crust until lightly golden, about 20 minutes.

5. 5

   Remove the crust from the oven and reduce the temperature to 325 degrees.

6. 6

   Scatter the drained raspberries evenly over the baked crust.

7. 7

   Beat the eggs with the remaining ¾ cup of sugar.

8. 8

   Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.

9. 9

   Pour the lemon cream over the raspberries.

10. 10

    Bake the tart until the custard is set, about 30 minutes.