Yay for Rachel Ray!

I am under no obligation, nor do I receive payment for any of the products, services, religion or politics I endorse on this blog.
I simply state my opinions and views, and you are welcome to believe them, try them out for yourself or heartily disagree. This one I think you'll like.
I picked up Rachel Ray's Everday Magazine off the rack at the last second before purchasing my groceries and by yesterday afternoon I was very happy with my spontanous little splurge. As a scrapper/designer/paper lover type person, I admit it was probably the colors that made me pick it up more than anything. I've watched 30-Minute Meals and $40 a Day for a couple of years now and I always love Rachel's simple style and fun attitude- so that was the other part of my impulsive grab at the checkout.
So, yesterday as I paged through some of the recipes and articles I kept smiling and thinking what a great person I was for spending a few bucks on such a worthy little magazine. The recipes sound tasty, fairly simple- both in ingredients and ease of replicating the dish- and to top it off I actually had items in my kitchen to make something out of the magazine without having to go out and buy ingredients. I loved that!
I was drawn to this dessert- Raspberry-Lemon Shortbread Tart. It's almost the same rescipe as making Lemon Bars...but it's made with raspberries and looks gourmet when it's finished. I am happy to post the recipe and picture of the way it turned out when I made it myself. I plan on making more of the recipes in this issue- and you may find me bragging on those in the future on this site too. If you make this recipe, I hope you enjoy every bite!
Recipe for Raspberry-Lemon Shortbread Tart
Ingredients: 3 cups of frozen raspberries (about 1 lb), 1 stick plus 6 tbsp cold unsalted butter, cut into pieces, 1 1/4 cups sugar, 1 3/4 cups all-purpose flour, 3 large eggs, zest and juice of 2 lemons (about 1/4 cup), confectioners' sugar for dusting
Directions: Drain the raspberries in a strainer over bowl as they thaw. Preheat oven to 400. Using a pastry blender or your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour- blend together til coarse crumbs form.
Spread the mixture into a 9-inch springform or cake pan (I used a regular, square glass baking dish) and press down evenly to form a crust. Place in oven and bake crust until lightly golden- about 20 minutes.
Remove shortbread crust from oven and reduce heat to 325. Scatter drained raspberries over the baked shortbread crust.
Beat eggs with remaining 3/4 cup of sugar until thick and pale yellow. Whisk in lemon zest and juice and remaining 1/4 cup flour. Pour lemon cream over the top of the raspberries and bake tart until the custard is set- about 30 minutes.
Let cool and then dust with confectioner's sugar.