Lemon Tart with Raspberries

You can use a prepared graham cracker crust for this tart as well. Choose a 9-inch tart shell and follow the recipe starting with the second step (mixing the filling). Be aware that the purchased crust may take up to 10 minutes longer to bake.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Lemon Tart with Raspberries
Review 1 for Lemon Tart with Raspberries
5 out of 5
5 out of 5
June 18, 2015
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious!
June 18, 2015
This tart was delicious. I followed the recipe as instructed with the butter cookie crust. It was a hit at my place of work and people raved about it. I used a 10" tart pan since I did not have the 10.5" one. Still came out perfect! Will be making this again for sure!
Pros: Impressive, Will Make Again, Appearance
Review 2 for Lemon Tart with Raspberries
5 out of 5
5 out of 5
,Thornton
,CO
March 12, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
1of 2found this review helpful.
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Creamy, dreamy and refreshing
March 12, 2012
This is a simple recipe, with very straight forward directions. The center has a cheesecake consitancy. I used the W&S vanilla tart crust recipe instead of the cookie recipe, but that was the only change I made. A keeper!
Pros: Easy, Appearance, Impressive