Lemon Tart with Raspberries (Printable)

Crisp buttery crust filled with tangy lemon and topped with fresh raspberries for a sweet contrast.

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons ice water
06 - 1/4 teaspoon salt

→ Lemon Filling

07 - 3 large eggs
08 - 1 cup granulated sugar
09 - 2/3 cup fresh lemon juice (approximately 3 to 4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1/2 cup heavy cream

→ Topping

12 - 1 cup fresh raspberries
13 - Powdered sugar, for dusting (optional)
14 - Fresh mint leaves (optional)

# How to Make It:

01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Incorporate egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until dough just comes together.
02 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat oven to 350°F. Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick bottom with a fork.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes until lightly golden. Allow to cool slightly.
05 - Whisk eggs and sugar until smooth. Add lemon juice and zest, then whisk in heavy cream until thoroughly combined.
06 - Pour filling into cooled tart shell. Bake 18 to 20 minutes, until filling is set but with a slight jiggle in the center.
07 - Cool tart to room temperature, then refrigerate for at least 1 hour.
08 - Top with fresh raspberries, dust with powdered sugar if desired, and garnish with fresh mint leaves.

# Expert Hacks:

01 -
  • The filling is silky and tangy without being too sweet, like biting into sunshine.
  • That buttery crust shatters perfectly under your fork and holds up beautifully even after chilling.
  • Fresh raspberries on top add just enough sweetness and make it look like you spent way more effort than you did.
02 -
  • Do not skip chilling the dough or it will shrink away from the pan edges during baking and ruin your shape.
  • Let the crust cool slightly before adding the filling, or the eggs might scramble on contact with the hot pastry.
  • The filling is done when it jiggles like set jello, not liquid. Overbaking makes it grainy instead of creamy.
03 -
  • Always use fresh lemon juice and zest. Bottled juice tastes flat and won't give you that bright, aromatic punch.
  • If your crust cracks during blind baking, press it back together gently with your fingers while it's still warm. It will seal right up.
  • Let the tart come to room temperature for about 10 minutes before slicing if you want the filling to be creamy instead of firm.

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