Meyer Lemon Tart with Raspberry Thyme Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For the crust:
  • 1/2 package Walkers Pure Butter Shortbread
  • 1/2 package Walker's Pure Butter Shortbread Raspberry Thins
  • 6 tbsp butter, melted
For the filling:
  • 3/4 cup freshly squeezed Meyer lemon juice
  • 3 Meyer lemons, zested
  • 1 1/3 cups sugar
  • 5 eggs
  • Pinch of salt
For the sauce:
  • 6 oz raspberries
  • 1/2 tsp fresh thyme
  • 2 tsp sugar
Instructions
  1. Preheat the oven to 300 F.
  2. Make the crust: In a food processor, pulse the shortbreads until they are finely ground. Transfer to a bowl and add the melted butter. Mix together to coat the crushed shortbread, then press into the bottom of a tart pan. Transfer the pan to the refrigerator as you assemble the filling.
  3. In a saucepan, whisk together the lemon juice, zest, sugar, eggs and salt. Heat up over medium heat, and cook, continuing to whisk, until the mixture is thickened- about 12-15 minutes. Remove from heat and add the pats of butter one at a time, stirring to combine. Pour the lemon filling into the prepared tart pan, and bake until the curd is set- about 15-25 minutes. Let completely cool before cutting.
  4. While allowing the tart to cool, make the sauce: in a small sauce pan, combine raspberries, thyme, and sugar, and heat over medium heat. Cook until raspberries have broken down- about 5-7 minutes. Strain through a fine-mesh strainer over a small bowl, using a spoon to push against the pulp to get all the juice out. Discard pulp.
  5. Cut lemon tart into slices, and garnish with the raspberry-thyme sauce. Enjoy!
Recipe by Total Noms at http://totalnoms.com/2013/02/meyer-lemon-tart-with-raspberry-thyme-sauce/