“New from the Kitchen”
Recipe of the Month – May 2012
Desserts: Lemon Tart with Raspberry Sauce
Mininal ingredients, easy to prepare and delightfully flavorful, this dessert is great after a seafood entree.
1 cup sugar
3 egg yolks
3 whole eggs
3/4 cup lemon juice
6 tablespoons unsalted butter
2 packages frozen raspberries
2 tablespoons cornstarch
1/2 cup currant jelly
In a medium sauce pan, combine the sugar, whole eggs and egg yolks. Add lemon juice and wisk to incorporate the sugar. Add butter and cook over low heat, stirring constantly for 10 minutes or until curd begins to set. Pour into a prepared pastry shell and bake for 10 minutes at 350 degrees.
Drain thawed raspberries, reseve liquid and add enought water to liquid to make 2 cups. Blend liquid with cornstarch and heat stirring constantly. Boil 5 minutes. Stir in jelly and when the jelly is melted remove from heat and add raspberries. Refrigerate.
When ready to serve, cut the tart and drizzle with sauce.