Lemon Custard Tart With Raspberries

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Preheat oven to 375 , and place rack in center of oven.

Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.

Add the eggs , butter , and sour cream to the processor and blend for 1 minute.

Add the lemon and orange juice and switch the machine on and off quickly just to combine.

Pour the filling into the prebaked pastry shell.

Place on a baking sheet and bake until the center is softly set , but not firm-- about 12 minutes.

Remove from oven and place on a wire rack to cool completely.

This tart can remain at room temperature for several hours before serving.

Up to 2 hours before serving , cover with washed and dried berries.

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