Description
A bright and elegant lemon raspberry tart featuring a buttery tart crust filled with smooth tangy lemon curd and topped with fresh raspberries for a refreshing balance of sweet and tart flavors.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold water
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 6 tbsp unsalted butter
- 1 cup fresh raspberries
- Powdered sugar for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl mix flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and cold water and mix until a dough forms.
- Press the dough into a tart pan and chill for 20 minutes.
- Prick the crust with a fork and bake for 15–18 minutes until lightly golden. Let cool.
- In a saucepan whisk eggs, sugar, lemon juice, and lemon zest.
- Cook over medium-low heat, stirring constantly, until thickened.
- Remove from heat and whisk in butter until smooth.
- Pour lemon curd into the cooled tart shell and smooth the top.
- Refrigerate for at least 2 hours until set.
- Top with fresh raspberries and dust lightly with powdered sugar before serving.
Notes
- Use fresh lemon juice for the best flavor.
- The tart can be made a day ahead and stored in the refrigerator.
- For extra shine, brush raspberries with a light apricot glaze.
- If the curd becomes lumpy, strain it before pouring into the crust.
- Serve chilled for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French