Creamy Lemon And Raspberry Tart

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For the Crust

1 partially baked 9 1/2-inch tart shell (in a fluted tart pan), recipe here


For the Filling

2 medium lemons

2 large eggs

2 large egg yolks

1/2 cup sugar

3/4 cup plus 2 tablespoons heavy cream

2 cups raspberries

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