*  Exported from  MasterCook  *

                         Lemon Tart with Berries

Recipe By     : Family Circle - 9/1/97
Serving Size  : 12   Preparation Time :0:20
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  30                    square shortbread cookies
   6      tbsp          unsalted butter -- melted
     1/4  c             powdered sugar
                        Filling:
   2                    eggs
   3                    egg yolks
     3/4  c             sugar
     1/2  c             fresh lemon juice
   1      tbsp          grated lemon rind
     1/2  c             cold unsalted butter -- cut in pats
                        Granish:
     1/2  c             heavy cream -- whipped
                        fresh raspberries
                        fresh blackberries
                        mint sprigs -- optional

Prepare crust: Place cookies in food processor.  Whirl until finely
crumbled; you should have about 2 cups cookie crumbs.  Add butter and
sugar.  Whirl until combined.  Scrape into 9-inch tart pan with
removeable bottom, pressing evenly over bottom and up sides. 
Refrigerate until firm.

Prepare filling:  Stir together eggs, egg yolks, suar and lemon juice in
heavy-bottomed saucepan.  Place over low heat; cook 6-10 minutes,
stirring constantly until thickened and just beginning to simmer; do not
let boil.  Do not overstir or stir too vigorously, or mixture will
separate.  Place pan in large bowl of cold water.  Stir in butter until
blended.  Cover with waxed paper.  Let cool 45 minutes.

Pour filling into tart shell.  Refrigerate to chill thoroughly.

To garnish:  spoon whipped cream into a pastry bag fitted with a star
tip.  Pipe cream onto tart.  Arrange fruit on top.  Garnish with fresh
mint sprigs if desired.

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