Directions:
- Preheat the oven to 400 degrees.
- Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 and 1/2 cups of the flour and blend together until coarse crumbs form.
- Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
- Bake the crust until lightly golden, about 20 minutes.
- Remove the crust from the oven and reduce the temperature to 325 degrees.
- Scatter the drained raspberries evenly over the baked crust.
- Beat the eggs with the remaining 3/4 cup of sugar.
- Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.
- Pour the lemon cream over the raspberries.
- Bake the tart until the custard is set, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.91 Kcal (2047 kJ) | ||
| Calories from fat | 201.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 34% | |
|---|---|---|---|
| Cholesterol | 123.44mg | 41% | |
| Sodium | 31.09mg | 1% | |
| Potassium | 146.38mg | 3% | |
| Total Carbs | 68.26g | 23% | |
| Sugars | 44.16g | 177% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 6.13g | 12% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 281.79 Kcal (1180 kJ) | ||
| Calories from fat | 116.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 34% | |
|---|---|---|---|
| Cholesterol | 71.14mg | 41% | |
| Sodium | 17.92mg | 1% | |
| Potassium | 84.37mg | 3% | |
| Total Carbs | 39.34g | 23% | |
| Sugars | 25.45g | 177% | |
| Dietary Fiber | 2.03g | 14% | |
| Protein | 3.54g | 12% | |
| Vitamin C | 10mg | 29% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 8% | |
| Calcium | 19.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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