Here’s how to make a delightful Raspberry Lemon Tart that’s sure to impress. This dessert combines the tartness of lemon with the sweetness of fresh raspberries in a buttery, flaky crust. It’s a showstopper that’s surprisingly easy to make at home!
Why You Will Love This Recipe
This Raspberry Lemon Tart is special because it balances bright, citrusy flavors with sweet, juicy raspberries. The buttery shortbread crust adds a wonderful texture that complements the smooth lemon filling. It’s perfect for spring and summer gatherings, or any time you want a dessert that’s both beautiful and delicious. Plus, the homemade lemon curd filling is so much better than store-bought!
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Lemon Filling:
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice (from about 3-4 lemons)
- ¼ cup (½ stick) unsalted butter, cut into cubes
- 1 tablespoon lemon zest
For the Topping:
- 1 pint fresh raspberries
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Make the Crust
In a large bowl, whisk together the flour and powdered sugar. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this to the flour mixture and mix until the dough just comes together. If it’s too dry, add the remaining tablespoon of ice water.
2. Chill the Crust
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial to prevent the dough from shrinking during baking.
3. Roll Out the Crust
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
4. Pre-Bake the Crust
Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let the crust cool completely.
5. Make the Lemon Filling
In a medium saucepan, whisk together the granulated sugar and eggs until well combined. Stir in the lemon juice, butter, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
6. Cool and Strain the Filling
Remove the lemon filling from the heat and pour it through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a silky-smooth filling. Let the filling cool slightly.
7. Assemble the Tart
Pour the lemon filling into the cooled tart crust. Arrange the fresh raspberries on top of the lemon filling in a decorative pattern.
8. Chill the Tart
Refrigerate the Raspberry Lemon Tart for at least 2 hours to allow the filling to set completely.
9. Serve
Before serving, dust the tart with powdered sugar, if desired. Carefully remove the tart from the pan by lifting it up from the removable bottom. Slice and enjoy this homemade Raspberry Lemon Tart.
Serving Suggestions
This Raspberry Lemon Tart is a delightful dessert that’s perfect on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy vanilla complements the tartness of the lemon and raspberries.
For presentation, consider adding a few extra fresh raspberries around the tart on the serving plate. A light dusting of powdered sugar adds a touch of elegance. A sprig of mint can provide a pop of color and freshness.
This tart is ideal for spring brunches, summer picnics, or any special occasion. It’s a guaranteed crowd-pleaser and a beautiful addition to any dessert table. The combination of sweet and tart flavors makes it a refreshing treat any time of year.
Storage and Reheating
To store leftover Raspberry Lemon Tart, cover it loosely with plastic wrap and refrigerate. It will keep well for up to 3 days. The crust may soften slightly over time, but the flavor will remain delicious.
Reheating is not recommended, as it can affect the texture of the filling and crust. It’s best enjoyed cold or at room temperature. However, if you prefer a slightly warmer tart, you can let it sit at room temperature for about 30 minutes before serving.
Key Details
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 20-25 minutes
- Servings: 8 slices
- Equipment: 9-inch tart pan with removable bottom, pastry blender or food processor, rolling pin, saucepan, whisk, fine-mesh sieve
Enjoy making this delicious Raspberry Lemon Tart! It’s a guaranteed hit for any occasion.
Raspberry Lemon Tart
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup 1 stick cold unsalted butter, cut into cubes
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice from about 3-4 lemons
- ¼ cup ½ stick unsalted butter, cut into cubes
- 1 tablespoon lemon zest
- 1 pint fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, whisk together the flour and powdered sugar. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this to the flour mixture and mix until the dough just comes together. If it's too dry, add the remaining tablespoon of ice water.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let the crust cool completely.
- In a medium saucepan, whisk together the granulated sugar and eggs until well combined. Stir in the lemon juice, butter, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes.
- Remove the lemon filling from the heat and pour it through a fine-mesh sieve into a clean bowl. Let the filling cool slightly.
- Pour the lemon filling into the cooled tart crust. Arrange the fresh raspberries on top of the lemon filling in a decorative pattern.
- Refrigerate the Raspberry Lemon Tart for at least 2 hours to allow the filling to set completely.
- Before serving, dust the tart with powdered sugar, if desired. Carefully remove the tart from the pan by lifting it up from the removable bottom. Slice and enjoy.
