Lemon Tart

When ever we are going to go to friends for dinner my husband almost always asks me to make "that lemon tart" to take. Yes we all love Lemon Curd in our house but with 6 eggs and a whole stick of butter I try not to make if too often. Today we went to my friend Sharon's house for a BBQ and per my hubby's request I make lemon tart with an added kick, raspberry glaze. 1 pillsbury pie crust 6 eggs, beaten 1 1/2 cups sugar 1/2 cup butter (1 stick) grated zest of 4 lemons juice of 4 lemons Preheat oven to 400 degrees roll out one pillsbury pie crust and press it into a 9" tart pan (or you can use a pie pan if that is what you have) prick the bottom of the pie shell with a fork (if you like you can put beans or pie weights into the shell now, but I don't). Bake in the oven for 10 minutes. (remove beans if used) set pie shell aside. Put the eggs, sugar, and butter into a sauce pan and stir over med-low heat until sugar is dissolved. Add the lemon zest and juice and continue to cook, stirring constantly, until the lemon curd thickens slightly. Pour the curd into the prepared pie shell and bake for 20-25 minutes or until the filling is just set. let cool. for the raspberry glaze topping I halfed the berry glaze pie recipe and used raspberries and topped the tart with that.