Mother’s Day Raspberry Lemon Tart
Mother’s Day Raspberry Lemon Tart is a delightful dessert that perfectly balances tangy lemon and sweet raspberries. This elegant tart features a buttery crust filled with a smooth lemon custard and crowned with fresh berries, making it an ideal treat for celebrating moms. Easy to make yet impressive, this tart will bring smiles to your family as you gather around the table. Bake this showstopper and create delicious memories this Mother’s Day!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine flour and 1/4 cup granulated sugar. Cut in cold butter until crumbly.
- Press the mixture into a tart pan evenly across the bottom and up the sides; prick with a fork. Bake for 20 minutes or until lightly golden.
- While cooling, whisk eggs until frothy, then mix in remaining sugar, lemon juice, and zest until smooth.
- Pour filling into the baked crust and return to oven for 25-30 minutes or until set but slightly jiggly in the center.
- Once cooled, top with fresh raspberries and dust with powdered sugar.
Nutrition
- Serving Size: 1 slice (87g)
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: - For added flavor, consider incorporating vanilla extract into the filling. - Use frozen raspberries if needed; just thaw and drain excess moisture prior to use. - Store leftovers in an airtight container in the fridge for up to three days.