Delightful Mother’s Day Raspberry Lemon Tart Recipe

Indulging in a slice of Mother’s Day Raspberry Lemon Tart is like wrapping yourself in a warm, cozy blanket on a bright spring day. Imagine the sweet yet tart dance of raspberries and lemons swirling together, creating a delightful medley that tickles your taste buds with every bite. The crisp buttery crust cradles this vibrant filling, making it the perfect treat to celebrate the special woman in your life.

As I prepared this tart for my mother’s birthday last year, I couldn’t help but reminisce about the countless times we’d baked together, laughing as flour clouds filled the air. This Raspberry Lemon Tart has become our go-to recipe for any occasion that calls for sweetness and joy. Perfect for Mother’s Day or simply a sunny afternoon, you’ll want to keep this recipe close at hand.

I vividly remember my mother’s eyes lighting up when she first tasted this tart her smile was worth every minute spent in the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A must-have for the crust opt for unbleached flour for a richer flavor.
• Unsalted Butter: Use cold butter to achieve that flaky crust it’s key to success.
• Granulated Sugar: Sweetens both the crust and filling adjust based on your taste preferences.
• Fresh Lemons: Use juicy ones for zest and juice they give the tart its signature tanginess.
• Fresh Raspberries: Choose plump berries their vibrant color will pop against the lemon filling.
• Eggs: Essential for binding the filling together room temperature eggs mix better.
• Cornstarch: Helps thicken the filling without altering its light texture don’t skip this one.
• Powdered Sugar: For dusting on top before serving it adds a lovely finishing touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Tart Crust: In a mixing bowl, combine flour and sugar. Cut in cold butter until crumbly, resembling coarse sand. Add ice water gradually until dough forms. Chill for 30 minutes.

Roll Out the Dough: On a floured surface, roll out chilled dough to fit your tart pan. Carefully transfer it into the pan and trim excess edges. Prick with a fork to prevent bubbling.

Bake the Crust: Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden.

Prepare the Filling: In a bowl, whisk together eggs, sugar, lemon juice and zest until smooth. Gently fold in cornstarch and raspberries without crushing them to keep their shape.

Fill & Bake Again: Pour filling into baked crust evenly. Bake at 350°F (175°C) for 25-30 minutes until set but still slightly jiggly in center like a gentle wave.

Cool & Serve: Allow tart to cool completely before dusting with powdered sugar. Slice and serve chilled or at room temperature for maximum enjoyment.

This Mother’s Day Raspberry Lemon Tart will surely bring smiles around your table Your family will savor each bite as they share stories and laughter just like we do. Enjoy

Perfecting the Cooking Process

Start by making the crust first, allowing it to cool while preparing the lemon filling. This way, all elements come together seamlessly

Add Your Touch

Feel free to swap out raspberries for blueberries or strawberries if you like Adding a hint of vanilla can enhance the flavor even more.

Storing & Reheating

Store your tart in an airtight container in the fridge for up to three days. Enjoy it cold for the best taste

The first time I made this tart, my friends insisted it was store-bought Their surprise made me realize how a homemade dessert can truly impress.

FAQ

Can I use frozen raspberries for this recipe?

Yes, but thaw them and drain excess liquid before using.

How do I know when the filling is set?

The filling should be slightly jiggly but not liquid when you take it out of the oven.

What can I serve with this tart?

A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully

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Mother’s Day Raspberry Lemon Tart

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in a slice of Mother’s Day Raspberry Lemon Tart, where the sweet tartness of fresh raspberries meets zesty lemons in a buttery, flaky crust. Perfect for celebrating special moments, this vibrant dessert is sure to impress with its stunning presentation and refreshing flavors. Whip it up for Mother’s Day or any sunny afternoon gathering, and watch smiles light up around the table as each bite brings joy.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter (cold)
• 1/4 cup granulated sugar
• 2 large fresh lemons (zested and juiced)
• 1 cup fresh raspberries
• 3 large eggs (room temperature)
• 2 tablespoons cornstarch
• Powdered sugar (for dusting)

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Instructions

1. Prepare the tart crust by mixing flour and sugar in a bowl. Cut in cold butter until crumbly. Gradually add ice water until a dough forms; chill for 30 minutes.
2. Roll out chilled dough on a floured surface to fit your tart pan. Transfer to the pan, trim edges, and prick with a fork.
3. Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes until lightly golden.
4. In a bowl, whisk eggs, sugar, lemon juice, and zest until smooth. Gently fold in cornstarch and raspberries.
5. Pour filling into the baked crust and bake at 350°F (175°C) for 25-30 minutes until set but slightly jiggly in the center.
6. Cool completely before dusting with powdered sugar and serving chilled or at room temperature.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 14g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg