A refreshing, tangy, and sweet treat, this Lemon Raspberry Tart is a perfect dessert for any occasion. With a buttery tart crust, a smooth and zesty lemon filling, and a fresh raspberry layer, it’s sure to wow your guests.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart lemon filling combined with the sweetness of fresh raspberries creates a harmonious dessert.
- Made from Scratch: With a buttery homemade crust and easy-to-make filling, this tart is far better than anything you’ll find in stores!
- Versatile Dessert: Whether it’s for a holiday, party, or simple family gathering, this tart is sure to impress.
Ingredients for Lemon Raspberry Tart
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 tbsp cold water
For the Lemon Filling:
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tbsp all-purpose flour
For the Raspberry Layer:
- 1 cup fresh raspberries
- 2 tbsp powdered sugar (optional, for sweetening)
How to make Lemon Raspberry Tart
1. Make the Tart Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, powdered sugar, and salt. Pulse until mixed.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, and pulse until the dough starts to come together.
- Press the dough evenly into the tart pan, making sure it covers the bottom and sides. Refrigerate for 15 minutes.
- Bake the crust for 15-18 minutes until lightly golden. Let it cool completely.
2. Prepare the Lemon Filling
- In a mixing bowl, whisk together lemon juice, lemon zest, sugar, eggs, melted butter, and flour until smooth.
- Pour the lemon mixture into the cooled tart shell.
- Bake at 350°F (175°C) for 18-20 minutes, or until the filling is set but slightly jiggly in the center.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
3. Add the Raspberry Layer
- In a small bowl, lightly mash the fresh raspberries with powdered sugar, if using.
- Once the lemon filling is set, spread the mashed raspberries evenly on top.
4. Chill and Serve
- Refrigerate the tart for another hour for the raspberry layer to firm up.
- Slice into wedges and enjoy!
Expert Tips for the Best Lemon Raspberry Tart
- Chill the Crust: Don’t skip chilling the crust before baking. It helps prevent shrinkage and gives you a flakier texture.
- Use Fresh Lemons: For the best flavor, always use fresh lemon juice and zest. Bottled lemon juice can’t match the fresh, vibrant taste.
- Don’t Overbake: The lemon filling should be slightly jiggly when done. Overbaking can make it firm up too much and lose its smooth texture.
- Top with Whipped Cream: Add a dollop of fresh whipped cream or a sprinkle of powdered sugar for an extra touch.
Variations to Try
- Berry Medley: Mix raspberries with other berries, such as blueberries or blackberries, for a more colorful tart.
- Coconut Crust: For a twist on the classic, try a coconut-based crust by mixing shredded coconut with almond flour and a bit of honey.
- Meringue Topping: Top the tart with fluffy meringue for an elegant, classic touch.
Storage Instructions
- Fridge: Keep any leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can freeze the tart (without the raspberry layer) for up to 1 month. Let it thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I use frozen raspberries for this tart?
Yes, you can! While fresh raspberries give the best texture, frozen raspberries work just as well for the raspberry layer. Just be sure to thaw and drain them before mashing.
Can I make this tart ahead of time?
Absolutely! This tart can be made up to 2 days in advance. Just keep it refrigerated until you’re ready to serve.
Can I use a store-bought crust?
If you’re short on time, a pre-made tart or pie crust will work fine. However, for the best flavor and texture, I recommend making the crust from scratch.
Serving Suggestions
- With a Side of Ice Cream: A scoop of vanilla ice cream pairs perfectly with this tart’s bright, citrusy flavors.
- Fresh Mint Garnish: Garnish with fresh mint leaves for a pop of color and an added burst of flavor.
- Pair with Tea: Enjoy a slice of this tart with a cup of Earl Grey or chamomile tea for a light and refreshing dessert experience.
Why This Lemon Raspberry Tart is a Must-Try
This Lemon Raspberry Tart is a fantastic dessert choice for any celebration, be it a summer gathering, holiday dinner, or just because. The light, refreshing lemon filling is perfectly complemented by the sweet-tart raspberries, and the buttery, flaky crust adds the finishing touch. It’s simple yet sophisticated!
Lemon Raspberry Tart
A refreshing, tangy, and sweet treat, this Lemon Raspberry Tart is a perfect dessert for any occasion. With a buttery tart crust, a smooth and zesty lemon filling, and a fresh raspberry layer, it's sure to wow your guests.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cut into cubes
- 1 piece egg yolk large
- 1 tbsp cold water
for the lemon filling
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup unsalted butter melted
- 1 tbsp all-purpose flour
For the Raspberry Layer
- 1 cup fresh raspberries
- 2 tbsp powdered sugar optional, for sweetening
Instructions
- Preheat your oven to 350°F (175°C).In a food processor, combine the flour, powdered sugar, and salt. Pulse until mixed.Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.Add the egg yolk and cold water, and pulse until the dough starts to come together.Press the dough evenly into the tart pan, making sure it covers the bottom and sides. Refrigerate for 15 minutes.Bake the crust for 15-18 minutes until lightly golden. Let it cool completely.
- In a mixing bowl, whisk together lemon juice, lemon zest, sugar, eggs, melted butter, and flour until smooth.Pour the lemon mixture into the cooled tart shell.Bake at 350°F (175°C) for 18-20 minutes, or until the filling is set but slightly jiggly in the center.Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- In a small bowl, lightly mash the fresh raspberries with powdered sugar, if using.Once the lemon filling is set, spread the mashed raspberries evenly on top.
- Refrigerate the tart for another hour for the raspberry layer to firm up.Slice into wedges and enjoy!
