A creamy, refreshing lemon tart that just happens to be raw.
|Time||5 minutes, plus time to chill|
|Directions||Press the crust evenly into the pie plate.
Pour the lemon curd into the crust and spread it evenly.
Chill for at least 2 hours, garnish, and serve.
|Notes||Also try raw orange tart.
Adapted from Raw for Dessert, by Jennifer Cornbleet – read my review.
|Key to abbreviations and conversions|