Lucys three berry lemon tart

Yield: 1 Servings

Measure Ingredient
3 teaspoons Eggs
¾ cup Sugar, granulated
⅔ cup Butter; melted
¾ cup Lemon or lime juice
2 teaspoons Grated lemon rind
1 cup Strawberries
1 cup Black currants
1 cup Raspberriies
½ cup Red current jelly
1 tablespoon Cassis or other liqueur

Pastry:Use the recipe for speedy, pat in pastry and place in flan pan. If necessary, brush with egg white before baking. Let cool before assembling ingredients. Filling:In mixing bowl, beat together eggs and sugar. Blend in butter, lemon juice and rind. Pour into pie shell and bake in 350 degree oven for 20 to 25 minutes or until filling is set. Topping and glaze:It is not necessary to have three fruits--two will do;blueberries can be substituted for black currants. Also black coffee can be used instead of cassis. Pile strawvberries in centre of pie. Surround with currants; finish with raspberries. Heat jelly until melted;stir in cassis. Brush over fruit. Makes 8 servings. Lucy Waverman from the Canadian Living Cookbook. Source: Canadian Living Cookbook

Similar recipes