Lemon Tart Raspberry – A Sweet and Tangy Fruit Dessert Delight
This lemon tart raspberry recipe is the perfect blend of zesty citrus and juicy berries, offering a creamy filling and crisp crust that's both elegant and easy to make. Ideal for spring and summer, it’s a must-try raspberry dessert that’s bursting with flavor.
Ingredients
- all-purpose flour – 1 ½ cups
- unsalted butter cold – ½ cup
- granulated sugar – ¼ cup
- egg yolk – 1
- cold water – 1 tbsp
- fresh lemon juice – ¾ cup
- lemon zest – 1 tbsp
- white sugar – 1 cup
- large eggs – 4
- heavy cream – ½ cup
- fresh raspberries – 1 ½ cups
- optional: raspberry jam seedless – 3 tbsp
- graham cracker crumbs if making no-bake crust – 1 ½ cups
- sweetened condensed milk for no-bake filling option – 1 can
- whipped cream for garnish or no-bake filling – 1 cup
Instructions
- Mix flour, sugar, and cold butter in a bowl until the mixture resembles coarse crumbs
- Add the egg yolk and cold water and gently knead to form dough then press it into a tart pan and refrigerate for 30 minutes
- Preheat oven to 375°F and bake the crust for 20 minutes or until golden and firm
- Whisk eggs and sugar together in a bowl until well combined and light
- Add lemon juice, zest, and heavy cream to the egg mixture and pour into the baked crust
- Bake at 325°F for 25 minutes or until the lemon filling is set and slightly jiggly in the center
- Let the lemon tart cool completely before topping with fresh raspberries or a layer of seedless raspberry jam
- Chill the lemon tart raspberry in the fridge for at least 1 hour before slicing and serving
- For a no-bake version mix graham cracker crumbs with melted butter to form a crust then press it into a pan and chill
- Combine sweetened condensed milk with lemon juice and whipped cream for the no-bake filling pour it into the crust and chill overnight
- This lemon tart raspberry is best served chilled with a dollop of whipped cream or a drizzle of raspberry coulis on top
Notes
- use Meyer lemons for a less acidic flavor that balances well with raspberry
- frozen raspberries can be used in the coulis or jam layer if fresh aren’t available
- use a graham cracker crust for a quicker no-bake lemon tart raspberry version
- store in the fridge for up to 3 days or freeze without garnishes for longer storage
- garnish with fresh mint leaves and powdered sugar for a bakery-style finish