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Zestful Kitchen Raspberry Lemon Tart

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Zestful Kitchen Raspberry Lemon Tart

A raspberry lemon tart is the perfect combination of sweet and tangy flavors, featuring a crisp, buttery crust filled with a smooth lemon curd and topped with fresh raspberries. This dessert is ideal for special occasions, summer gatherings, or when you crave a bright, citrusy treat.

This recipe will guide you through making a delicious raspberry lemon tart from scratch, with step-by-step instructions, baking tips, and variations to customize it to your liking.

Why You’ll Love This Raspberry Lemon Tart

✔ Perfect balance of flavors – The tartness of lemon pairs beautifully with the sweetness of raspberries.
✔ Beautiful presentation – The vibrant red raspberries contrast with the golden crust and yellow lemon filling.
✔ Make-ahead friendly – You can prepare it in advance and serve it chilled.
✔ Great for all occasions – Whether for afternoon tea, brunch, or a dinner party, this tart is always a hit.

Ingredients for Raspberry Lemon Tart

For the Tart Crust (Pâte Sucrée):

  • 1 ¼ cups all-purpose flour

  • ½ cup unsalted butter, chilled and cut into cubes

  • ¼ cup powdered sugar

  • 1 egg yolk

  • 1 tablespoon cold water

  • ½ teaspoon salt

For the Lemon Filling:

  • ¾ cup fresh lemon juice

  • Zest of 2 lemons

  • ¾ cup granulated sugar

  • 3 large eggs

  • ½ cup unsalted butter, cubed

  • 1 tablespoon cornstarch (optional, for a thicker filling)

For the Topping:

  • 1 ½ cups fresh raspberries

  • 1 tablespoon powdered sugar (for dusting)

  • 2 tablespoons raspberry jam (optional, for a glossy finish)

Step-by-Step Instructions

Step 1: Prepare the Tart Crust

  1. In a food processor, combine flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. Add the egg yolk and cold water, then pulse again until the dough starts to come together.

  3. Transfer the dough onto a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes.

  4. Preheat your oven to 350°F (175°C).

  5. Roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan and trim any excess dough.

  6. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dry beans.

  7. Bake for 15 minutes, then remove the weights and bake for another 8-10 minutes until golden. Let it cool.

Step 2: Make the Lemon Curd Filling

  1. In a heatproof bowl, whisk together eggs, sugar, lemon juice, and lemon zest.

  2. Place the bowl over a pot of simmering water (double boiler method), stirring constantly.

  3. Once the mixture thickens (about 10 minutes), remove from heat and stir in the butter cubes until smooth.

  4. If you prefer a thicker filling, whisk in cornstarch dissolved in a tablespoon of water.

  5. Strain the curd through a fine-mesh sieve to remove zest and any lumps.

Step 3: Assemble the Tart

  1. Pour the warm lemon curd into the cooled tart crust and spread it evenly.

  2. Chill the tart in the refrigerator for 2 hours to set.

Step 4: Add the Raspberry Topping

  1. Arrange fresh raspberries in a circular pattern on top of the lemon curd.

  2. For a glossy finish, gently warm raspberry jam and brush it over the raspberries.

  3. Lightly dust with powdered sugar before serving.

Tips for the Best Raspberry Lemon Tart

✔ Use fresh lemons – Fresh lemon juice provides the best flavor compared to bottled juice.
✔ Chill the dough – This prevents the crust from shrinking while baking.
✔ Strain the lemon curd – It ensures a silky-smooth texture without lumps.
✔ Serve chilled – The tart tastes best when fully set and slightly cold.

Variations and Additions

Gluten-Free Raspberry Lemon Tart

  • Use a gluten-free flour blend for the crust.

Dairy-Free Option

  • Replace butter with coconut oil or a dairy-free alternative in both the crust and filling.

Raspberry Swirl Lemon Tart

  • Before chilling, swirl pureed raspberries into the lemon curd for a marbled effect.

Meringue-Topped Lemon Raspberry Tart

  • Pipe a layer of toasted meringue on top instead of raspberries for a lemon meringue variation.

Frequently Asked Questions

1. Can I make this tart in advance?

Yes! You can make it a day ahead and store it in the refrigerator until ready to serve.

2. How long does a raspberry lemon tart last?

It stays fresh for 3-4 days in the fridge when covered properly.

3. Can I freeze this tart?

Yes, but it’s best to freeze it without the raspberry topping. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before adding fresh raspberries.

4. Can I use frozen raspberries?

Fresh raspberries are ideal, but if using frozen, thaw them first and pat dry to remove excess moisture.

This raspberry lemon tart is a stunning and delicious dessert that combines the zing of lemons with the sweetness of raspberries. With a buttery crust, smooth lemon curd, and fresh raspberry topping, it’s a crowd-pleaser for any occasion. Try this recipe today and impress your family and friends with a homemade treat full of vibrant flavors!