Three Steps to Scrumptious
I'm getting to be very predictable. How so, you ask? In terms of recipes. I've begun (if you haven't noticed) to post my very favorite ones. Lest you think it is simply because I love to share the wealth, I am here to correct you. It's not. I'm forgetful and dare I say, lazy? If I have the recipes here, then I have my own personal cookbook. In honor of Ruthann's birthday, I'm making Raspberry-Lemon Shortbread Tart. This is a fantastic summer recipe that I found years ago in one of my MIL's Rachael Ray magazines, which can be found here . I've tried it with frozen or fresh berries -- both work wonderfully. The best part? It's another easy dessert to whip up. Okay, here we go! Raspberry-Lemon Shortbread Tart 1 pound raspberries (fresh or frozen) 1 stick + 6 tablespoons cold unsalted butter cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Powdered su...