Description
Lemon Raspberry Tart is a bright and elegant dessert featuring a buttery crisp crust, smooth and tangy lemon filling, and juicy fresh raspberries. The combination of tart lemon and sweet berries makes this a beautiful dessert perfect for spring, summer, holidays, or special occasions.
Ingredients
For the Crust
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Lemon Filling
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup heavy cream
- ¼ teaspoon salt
For Topping
- 1½ cups fresh raspberries
- Powdered sugar, for dusting
- Fresh lemon zest, optional
Instructions
- Preheat and Prepare Tart Pan: Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom to prevent sticking and ensure easy removal of the tart after baking.
- Make the Crust Dough: In a bowl, whisk together 1½ cups flour, ¼ cup sugar, and ½ teaspoon salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons ice water, mixing until dough starts to form, adding more water if necessary.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up and make it easier to roll out.
- Roll Out and Bake Crust: Roll the chilled dough into a circle and press it carefully into the prepared tart pan. Trim edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5–7 minutes until lightly golden. Set aside.
- Prepare Lemon Filling: In a bowl, whisk together ¾ cup sugar and 2 tablespoons flour. Add 3 eggs, ½ cup fresh lemon juice, 1 tablespoon lemon zest, ½ cup heavy cream, and ¼ teaspoon salt. Whisk until smooth and fully combined.
- Fill and Bake Tart: Pour the lemon filling into the warm crust and bake for 20–25 minutes, until the edges are set but the center still has a slight jiggle, ensuring a creamy texture.
- Cool and Chill: Allow the tart to cool completely at room temperature then refrigerate for at least 2 hours to let the filling fully set and develop flavor.
- Decorate and Serve: Just before serving, arrange the fresh raspberries evenly over the tart. Dust lightly with powdered sugar and optionally sprinkle fresh lemon zest on top for added brightness and decoration.
Notes
- Use freshly squeezed lemon juice for the best fresh and vibrant lemon flavor.
- The tart should still have a slight wobble in the center when removed from the oven; it will firm up as it cools and chills.
- Add the raspberries only after chilling so they stay fresh, juicy, and vibrant.
- Blueberries or blackberries can be used alongside or instead of raspberries for variety.
- Store the tart covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Tart, Baking, Summer Recipes
- Method: Baking
- Cuisine: French-Inspired, American
