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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Roll out chilled dough on a floured surface to fit your tart pan. Transfer to the pan, trim edges, and prick with a fork.
- 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.
- In a bowl, whisk eggs, sugar, lemon juice, and zest until smooth. Gently fold in cornstarch and raspberries.
- 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.
- 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