crust:
Step 1
Let eggs stand at room temperature for 30 minutes.
Step 2
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
Step 3
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 un-greased 9-in. fluted tart pan with removable bottom.
Step 4
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.
Recipe and image sourced from:
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