1 teaspoon lemon juice
Chill until 5 minutes before ready to use.
Whisk egg yolks together with sugar for 1 minute and add lemon
juice and zest and whisk again. Cook over low heat until thick-
ened. Remove from heat and add butter stirring until blended.
Chill until ready to assemble. Then pour curd over crust.
Top with fresh fruit as follows:
Arrange raspberries as the border (single or double) and fill in
the center artfully with peach slices. You may want to slice the
peaches so they are a little thinner to arrange on the tart.
To prepare glaze:
Pour 1/4 cup of juice into saucepan and add the
potato starch until blended. Then add the remaining 1/4 cup
juice and heat until thickened and translucent. Stir in lemon
juice and pour into glass bowl and chill until 5 minutes before
using. Then brush glaze over each piece of exposed fruit and
refrigerate until ready to serve.
Mannette S Raines, East Amherst, NY