Ingredients
- 2 cups, finely crushed graham crackers
- 3/4 cup, melted unsalted butter
- 4 lemon
- 1 1/2 cups sugar
- 1/2 cup, softened butter
- 4 egg
- 1/8 teaspoon salt
- 1/2 cup raspberries
- 1/4 cup sugar
- 1 tablespoon water
How To4 Steps
Step 1
Line a 9 inch spring form pan with parchment paper. Mix 3/4 cup melted butter with the 2 cups of graham crackers and press down firmly. Set in fridge until needed.
Step 2
Using a zester, or the fine side of a grater, zest all 4 lemons. In a blender, or food processor, blend sugar and lemon zest. Pour into a large mixing bowl. Mix lemon sugar and butter until smooth. Add eggs, one at a time, until well blended. Juice lemons, you need 1/2 cup of juice. Add lemon juice and salt, mix well. Pour mixture into a heavy sauce pan. Cook on low heat, stirring constantly until mixture thickens. It should start to look clear in color, and be thick like custard. This takes about 25 to 30 minutes. Pour hot mixture evenly on top of crust. Allow to cool for 10 minutes before putting the raspberry mixture on.
Step 3
In a small sauce pan, place the raspberries, 1/2 cup of sugar, and 1 tablespoon of water. Allow to simmer for about 10 minutes, until slightly thickened. Cool for 5 minutes. Put raspberry mixture into a blend, and blend well. Sieve the blended mixture to remove any seeds. Pour into a squeeze bottle for easy use.
Step 4
With the squeeze bottle drop small amounts of the raspberry mixture all around the top of the lemon curd. Insert a toothpick into the center of each drop and drag out to form tails. Wipe toothpick after making each tail. Allow to cool completely in fridge before serving.
