Description

Indulge in a Mother’s Day Raspberry Lemon Tart that perfectly balances tangy lemons and sweet raspberries. This elegant dessert features a buttery, flaky crust and a creamy filling that will delight your senses with every bite. Perfect for any special occasion, this tart not only tastes amazing but also brings back cherished memories of baking with loved ones. Treat your family to this delicious creation that’s sure to become a favorite!

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsalted cold butter, cubed
1/4 cup granulated sugar
2 large eggs
2 large lemons (juiced and zested)
1 cup fresh raspberries
1/2 cup heavy cream

Instructions

1. Make the Crust: Mix flour and sugar. Cut in cold butter until crumbly; add ice water until it forms dough. Chill for 30 minutes.
2. Roll Out the Dough: Roll out chilled dough on a floured surface to 1/8-inch thickness. Transfer to a tart pan, trim excess.
3. Bake the Crust: Preheat oven to 350°F (175°C). Line the crust with parchment and fill with weights; bake for 15 minutes. Remove weights and bake an additional 5 minutes.
4. Prepare Filling: Whisk eggs and sugar until fluffy; gradually mix in lemon juice, zest, and heavy cream.
5. Add Raspberries: Gently fold raspberries into the mixture without crushing them.
6. Bake Again: Pour filling into the cooled crust and bake for 25-30 minutes until set but slightly jiggly in the center. Cool completely before slicing.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 295
Sugar: 17g
Sodium: 66mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg

Keywords: For flavor variations, substitute raspberries with blueberries or strawberries. Use organic lemons for better flavor; frozen raspberries can be used if thawed and drained. Dust powdered sugar over the tart before serving for an elegant touch.