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Perfect Lemon Tart Recipe with Raspberry Sauce

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A classic lemon tart with a buttery crust and creamy lemon filling, topped with a fresh raspberry sauce. Perfect for special occasions and easy to make.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (30g) powdered sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2–3 tablespoons cold water, as needed
  • A pinch of salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs (room temperature)
  • 1 tablespoon lemon zest (freshly grated, from about 2 lemons)
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1–2 teaspoons water (to adjust consistency)

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs.
  2. Add egg yolk and 2 tablespoons cold water. Mix gently until dough just comes together. Add extra water if dry. Shape into disk, wrap, and chill for at least 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out chilled dough to about 12 inches diameter. Transfer to tart pan, press into edges, trim excess, and chill 10 minutes.
  4. Line crust with parchment and fill with baking weights or dried beans. Bake 15 minutes, remove weights and paper, bake another 8-10 minutes until golden. Cool slightly.
  5. Make Lemon Filling: Whisk sugar and eggs until smooth. Stir in lemon zest, lemon juice, melted butter, and vanilla if using until silky and glossy.
  6. Pour filling into warm crust. Bake at 350°F (175°C) for 20-25 minutes until mostly set but slightly jiggly in center. Cool to room temperature, then chill at least 2 hours.
  7. Prepare Raspberry Sauce: Combine raspberries, sugar, and lemon juice in saucepan over medium heat. Stir until berries break down and sauce thickens, about 8-10 minutes.
  8. Remove from heat, blend or strain to desired consistency. Add water if too thick. Chill until serving.
  9. Serve tart chilled or at room temperature with raspberry sauce drizzled on top or on the side. Garnish with fresh raspberries or powdered sugar if desired.

Notes

Keep butter cold to ensure flaky crust. Blind bake crust to avoid sogginess. Do not overbake lemon filling; it should jiggle slightly when done. Fresh lemon juice and zest provide best flavor. Raspberry sauce can be made with frozen berries if thawed and drained. Chill tart at least 2 hours before serving; overnight chilling improves flavor and texture.

Nutrition

Keywords: lemon tart, raspberry sauce, dessert, easy lemon tart, special occasion dessert, tart recipe, lemon custard, homemade raspberry sauce

Find it online: https://tessierecipes.com/perfect-lemon-tart-recipe-with-raspberry-sauce-easy-for-special-occasions/