A bright and beautiful treat—meet the Lemon Raspberry Tart 🍋🍇. This dessert is the perfect balance of sweet, tart, and buttery. With a silky lemon filling, fresh raspberries, and a golden crust, it’s as gorgeous as it is delicious.
🍋 Lemon Raspberry Tart
Ingredients:
For the Crust (Pâte Sucrée):
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold & cubed
- 1 egg yolk
- 1–2 tbsp ice water (as needed)
For the Lemon Filling:
- ¾ cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, cubed
- Pinch of salt
Topping:
- 1–2 cups fresh raspberries
- Optional: powdered sugar for dusting
- Optional: whipped cream or mint for garnish
🧑🍳 Instructions:
1. Make the Crust:
- In a food processor, pulse flour, sugar, and salt.
- Add butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and ice water until dough forms.
- Press into a tart pan (9″), chill 30 mins, then bake at 375°F (190°C) for 15–20 mins until golden. Let cool.
2. Make the Lemon Curd:
- In a saucepan, whisk lemon juice, zest, sugar, eggs, and salt.
- Cook over medium-low, stirring constantly until thickened (about 8–10 mins).
- Off heat, stir in butter until smooth.
- Pour into cooled crust and chill until set (at least 2 hours).
3. Top & Serve:
- Arrange raspberries over the lemon layer.
- Dust with powdered sugar or garnish with mint leaves.
- Slice and enjoy!
✨ Tips:
- Want it extra glossy? Brush raspberries with warm apricot jam.
- You can also make mini tartlets using this same recipe!
Would you like an elegant, pastry-style image of this tart—with golden crust, glossy lemon curd, and ruby raspberries on top? I can create a stunning one for you!
