See Lemon Curd.

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Spread the bottom of the shell with the raspberry jam.

Pour the lemon curd into the shell.

Cover the surface of the curd directly with plastic wrap. Refrigerate several hours until firm or overnight.  Remove the plastic wrap from the tart

and pour the glaze over the middle of the filling.

With a small offset spatula move the glaze lightly from the middle just to the edge of the filling sealing in the lemon curd.

Immediately pipe straight lines left to right across the tart, starting about 1 inch from the top. Continue down the tart leaving about 1 1/2 inches between the lines. You should have 9 lines.

With a toothpick or bamboo skewer, draw a straight line from the top to the bottom through the raspberry lines.

At the bottom, move over about 1 inch and draw the line straight up from the bottom to the top.

 
Repeat across the tart going down and up to form the chevron design. Store in the refrigerator or freeze.

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Dissolve the gelatin in the water.

Set aside.

Place the eggs and yolks in the top of a double boiler.

Whisk to combine.

Whisk in the sugar and lemon juice.

Add the butter pieces.

Place over hot water and, stirring constantly,

bring to 172 degrees on a candy thermometer.

Tear the gelatin into little pieces and whisk into the curd.

Use at once or pour into a storage container, cover the surface with plastic wrap;

poke a few holes in it and refrigerate to cool.

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