1¼ cup (275 mL) all-purpose flour
1/3 cup (75 mL) icing sugar
½ tsp (2 mL) lemon zest
½ cup (125 mL) cold butter, cut into pieces
3 large (or 4 medium) eggs
1 cup (225 mL) white sugar
3 tbsp (45 mL) all-purpose flour
½ cup (125 mL) lemon juice (equals the juice of 2 large lemons)
Zest of 2 lemons (less what's used for crust)
¼ tsp (1 mL) pure lemon oil (optional)
2 cups (500 mL) fresh raspberries
or 1 (10 ounce) package frozen raspberries, thawed
2 tbsp (30 mL) superfine sugar (or less to taste)
2 tbsp (30 mL) orange liqueur (optional)
Icing sugar for decoration
Fresh raspberries for garnish
Sift flour and icing sugar together. Stir in lemon zest. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Spoon into greased 9-inch (23-cm) round pie plate or tart tin; flatten evenly with the back of a spoon. (Note: you can substitute with your favourite shortcrust pastry.)
Bake crust for 20 minutes at 375°F (190°C), until slightly golden.
Meanwhile, whisk together eggs, sugar, flour, lemon juice, lemon zest, and lemon oil (if using) until frothy; pour mixture over the hot crust. (If the pastry has developed air pockets, press them down with the back of a spoon before adding the filling.) Return to the oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack.
To make the raspberry sauce, process berries in blender until smooth. Add sugar, and liqueur, if using. Stir until sugar dissolves.
Cut tart into wedges. Just before serving, drizzle raspberry sauce on top and garnish plate with raspberries. Dust the top with icing sugar.