Ingredients
3 large eggs1-1/4 cups sugar1/4 cup lemon juice1 tablespoon grated orange zest1/4 cup butter, meltedCRUST:1 cup all-purpose flour1/3 cup confectioners’ sugar1/2 cup ground almonds1 teaspoon grated lemon zest1 teaspoon grated orange zest1/2 cup cold butter, cubedAdditional confectioners’ sugarFresh raspberries, optional
Preparation
Let eggs stand at room temperature for 30 minutes.
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar and, if desired, fresh raspberries.
