Lemon Tarts with Raspberries and Orange Flower Honey

4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated

Fresh raspberries
Orange flower honey for drizzling

Prebaked tartlet shells of desired size

Beat eggs to break up yolks, then add all ingredients to the eggs. Place in a large stainless steel bowl set over simmering water and using a large wooden spoon, stir until thickened. Mixture will be very hot when done, and thickened, and when tested, will leave a clean path on the back of the wooden spoon.. Transfer to a shallow container and allow to cool. Spoon into desired prebaked tart shells. Decorate with fresh raspberries. Drizzle a little of the honey over the tops of the raspberries and serve.

Recipe from Renee Shelton.

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