- 1 pkg Effie’s Corncakes
- 3 T. melted butter
- 6 eggs
- Juice of 3 lemons
- 2 T. lemon zest
- 1 c. + 2 T. sugar
- 3 oz. unsalted butter
- 1 pt. raspberries, blueberries, blackberries, cut strawberries or other fresh fruit
Pre-heat the oven to 325 degrees.
Break the Corncakes into the bowl of a food processor and process the biscuits until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.
Press the Corncake crumb mixture into a tart pan making sure to line the sides and press firmly.
Bake the tart shell for 7 – 8 minutes to set the crust and let cool to room temperature.
Set up a sauce pan or double boiler with about 1 inch of water; bring to a boil and reduce the heat to a simmer.
Find a heat-proof bowl that will be able to sit over the sauce pan or double boiler without the bottom of the bowl touching the water.
Off the heat, combine the eggs, lemon juice and zest in the heat-proof bowl. Whisk well, then add the sugar and butter.
Place the bowl over a double boiler (making sure the water is just simmering) and whisk the ingredients. Keep whisking the mixture until the butter is melted and the mixture is smooth. The filling will become slightly viscous. Remove from the heat and let cool for 10 - 15 minutes before filling the shell.
Pour the lemon filling into the prepared crust and bake in a 325 degree oven for 10 minutes or until the center of the filling is set and not liquid-y.
Let the tart cool completely before slicing. Add fresh summer fruits to the top to balance the tartness of the filling and you have yourself a scrumptious summer dessert.