Babette chose this tangy lemon tart which was a delight to bake. After reading some of the comments concerning bitterness from the lemon pith in the tart, I decided to use Dorie’s Lemon and Raspberry Tart recipe on seriouseats. Dorie adapted both recipes from Daniel Boulud while working with him on his book Cafe Boulud Cookbook, but with the exception of the nut crust, they really seem to be two entirely different recipes. Scattering raspberries over the partially baked nut crust appealed to me as it would add some color to the tart and some extra zing. Dorie’s recipe on seriouseats explained more clearly how to prepare the lemons before pureeing with the eggs in the blender or food processor. It’s very important not to include the white pith of the lemon which imparts a bitter taste to the filling. The tart is best the day it is made even though it can be refrigerated loosely covered for a day. After that, it seems to weep and the crust gets soggy.When I make this again, I will use the recipe from Baking, From My Home to Yours, but will use a deep dish tart pan to accommodate the extra filling and for a thinner nut crust. Check out Babette’s blog for the recipe from Dorie’s book and seriouseats for the alternative.