Lemon Tart with Raspberries

I wasn't planning to make dessert that afternoon, but the bag of lemons on the counter kept catching my eye. They were so bright and firm, practically begging to be used, so I grabbed my tart pan and decided to wing it. The kitchen filled with that sharp, clean citrus smell as I zested them, and I knew I was onto something good.

I made this for a small dinner party once, and my friend Sara took one bite and closed her eyes like she was savoring every second. She asked for the recipe before dessert was even finished. That's when I realized this tart had officially become one of my go-to crowd pleasers.

Ingredients

• All-purpose flour: Forms the base of your crust. Keep it cold and don't overwork it, or you'll end up with a tough shell instead of a tender one.
• Unsalted butter, cold and cubed: The secret to flaky, melt-in-your-mouth pastry. I always pop mine in the freezer for a few minutes before using.
• Powdered sugar: Sweetens the crust gently and gives it a finer texture than granulated sugar would.
• Egg yolk: Adds richness and helps bind the dough together without making it too wet.
• Ice water: Just a splash to bring the dough together. Add it slowly so you don't accidentally make paste.
• Salt: A tiny pinch balances the sweetness and makes every other flavor pop.
• Large eggs: The backbone of your lemon filling. They create that smooth, custard-like texture when baked.
• Granulated sugar: Sweetens the filling just enough to balance the tartness of all that fresh lemon juice.
• Fresh lemon juice: Absolutely worth squeezing yourself. Bottled juice just doesn't have the same bright, vibrant flavor.
• Lemon zest: This is where the real lemon punch comes from. Don't skip it or you'll miss that aromatic citrus oil.
• Heavy cream: Makes the filling luscious and rich, cutting through the acidity of the lemon beautifully.
• Fresh raspberries: They look gorgeous and taste even better. Their slight tartness complements the lemon without fighting it.
• Powdered sugar and mint: Optional finishing touches that make your tart look bakery-level fancy with almost no effort.

Instructions

Make the dough:

Pulse your flour, powdered sugar, and salt in a food processor, then add the cold butter until it looks like wet sand. Add the egg yolk and ice water gradually until the dough just holds together when you pinch it.

Chill the dough:

Press it into a flat disk, wrap it tight in plastic, and let it rest in the fridge for at least 30 minutes. This step is non-negotiable if you want a crust that doesn't shrink.

Roll and shape:

On a floured surface, roll the dough out gently and press it into your tart pan, trimming any overhang. Prick the bottom all over with a fork so it doesn't puff up like a balloon.

Blind bake:

Line the crust with parchment, fill it with pie weights or dried beans, and bake at 350°F for 15 minutes. Remove the weights and bake another 10 minutes until it's lightly golden and smells toasty.

Mix the filling:

Whisk your eggs and sugar until smooth, then stir in the lemon juice, zest, and cream. The mixture should be silky and bright yellow.

Bake the tart:

Pour the filling into your slightly cooled crust and bake for 18 to 20 minutes. It should wobble just a little in the center when you gently shake the pan.

Chill completely:

Let it cool on the counter first, then refrigerate for at least an hour. This is when the filling sets into that perfect sliceable texture.

Finish and serve:

Arrange fresh raspberries on top, dust with powdered sugar if you like, and add a sprig of mint for a pop of color. Slice with a sharp knife and watch everyone's face light up.

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There's something magical about slicing into a tart you made from scratch and seeing that glossy lemon filling peek out. My mom once told me that any dessert with lemon feels like a celebration, and now I can't help but agree. This one never fails to make an ordinary day feel a little more special.

Storage and Make-Ahead Tips

This tart keeps beautifully in the fridge for up to three days, covered loosely with plastic wrap. I've even made the crust a day ahead, wrapped it well, and kept it in the fridge until I was ready to bake. The filling can be whisked together in advance too, but don't pour it in until you're ready to bake, or it might start cooking the crust unevenly.

Variations to Try

If you want to switch things up, try swapping the raspberries for blueberries or blackberries. I've also made this with lime juice and zest instead of lemon for a tropical twist, and it was fantastic. You could even fold a little whipped cream into the filling before baking for an extra creamy texture, though I personally love the classic version just as it is.

Serving Suggestions

This tart is stunning on its own, but it pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. I like serving it with chilled Moscato or Champagne for special occasions, but honestly, a cup of strong coffee works just as well on a quiet afternoon.

• Serve chilled for the cleanest slices and the best contrast between the cool filling and buttery crust.
• Use a hot, dry knife to cut through the tart smoothly without dragging the filling.
• Garnish right before serving so the raspberries stay fresh and vibrant looking.

Save

Every time I make this tart, I'm reminded that the best recipes are the ones that feel effortless but taste unforgettable. I hope this one becomes a favorite in your kitchen too.

Common Recipe Questions

→ How do I achieve a crisp tart crust?

Use cold butter cut into flour until coarse crumbs form, then chill the dough before baking to prevent shrinking.

→ What makes the lemon filling smooth and tangy?

Whisking eggs, sugar, lemon juice, and zest together, then gently baking, ensures a creamy and zesty filling.

→ Can I substitute other berries for raspberries?

Yes, blueberries or blackberries can be used for a different fruity twist.

→ How long should the tart chill before serving?

Chilling for at least one hour helps the filling set and enhances the flavors.

→ What tools are essential for preparing this tart?

A food processor for the crust, tart pan, rolling pin, mixing bowls, and a whisk are recommended.