Instructions: Whisk egg yolks together with sugar for 1 minute and add lemon juice and zest and whisk again. Cook over low heat until thickened. Remove from heat and add butter stirring until blended. Chill until ready to assemble. Then pour curd over crust.

Top with fresh fruit as follows:
Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart.

To prepare glaze:
Pour 1/4 cup of juice into saucepan and add the potato starch until blended.

Then add the remaining 1/4 cup juice and heat until thickened and translucent.

Stir in lemon juice and pour into glass bowl and chill until 5 minutes before using. Then brush glaze over each piece of exposed fruit and refrigerate until ready to serve.

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