Lemon Custard Tart With Raspberries

• 1 pie shell
• 1/2 lemon, zest of, of removed with a grater
• 2/3 cup sugar
• 2 large eggs
• 4 tablespoons melted unsalted butter
• 2 tablespoons sour cream
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh orange juice
• 2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

1. Preheat oven to 375, and place rack in center of oven.
2. Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
3. Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
4. Add the lemon and orange juice and switch the machine on and off quickly just to combine.
5. Pour the filling into the prebaked pastry shell.
6. Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
7. Remove from oven and place on a wire rack to cool completely.
8. This tart can remain at room temperature for several hours before serving.
9. Up to 2 hours before serving, cover with washed and dried berries.

pie shell, lemon, sugar, eggs, butter, sour cream, lemon juice, orange juice, fresh raspberries

Taken from www.food.com/recipe/lemon-custard-tart-with-raspberries-52652 (may not work)