Lemon and Peach Fruit Tart
Serving Size / Yield
- 1 premade pie shell
- 1/2 C freshly squeezed lemon juice
- 2 tsp. lemon zest
- 3 large eggs
- 2/3 C sugar
- 1/4 tsp. salt
- 6 Tbs. butter
- 1 lb. peaches, peeled
- 1/2 lb. black plums, unpeeled
- 1/2 pint blueberries
- 1/2 pint strawberries
Bake premade pie crust according to cooking instructions. Set aside and let cool.
Heat the lemon juice and zest in a small saucepan over medium-high heat until it boils. Remove from the heat.
In a bowl, whisk the eggs, 2/3 cup sugar and 1/4 teaspoon salt together until well combined. Add into lemon mixture and cook over medium heat until the custard is thick, about 8 minutes.
Remove the custard from the heat and add in 6 tablespoons butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the pie shell. Chill in refrigerator for at least an hour and a half.
Once the lemon tart hardens, cut the peaches, plums and strawberries in wedges and place them and blueberries onto lemon tart. Serve with additional whipped cream.