Description
Mother’s Day Raspberry Lemon Tart is a heavenly dessert that perfectly balances tartness and sweetness. With a buttery, flaky crust enveloping a zesty lemon filling adorned with fresh raspberries, this tart is sure to impress your loved ones. Topped with a light dusting of powdered sugar, it’s not only delicious but also an eye-catching centerpiece for any spring celebration. Whether it’s Mother’s Day or a sunny afternoon, this delightful treat will bring joy and smiles to every gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled
- ¾ cup granulated sugar
- 3 large fresh lemons (juice and zest)
- 1 cup fresh or frozen raspberries
- 2 large eggs
- Powdered sugar for dusting
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. For the crust, mix flour and granulated sugar in a bowl. Cut in chilled butter until the mixture resembles coarse crumbs. Add cold water until dough forms.
- 3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 4. For the filling, whisk together eggs, granulated sugar, lemon juice, and zest in another bowl. Gently stir in raspberries.
- 5. Roll out the chilled dough on a floured surface to fit your tart pan. Press it into place and poke holes with a fork; pre-bake for 10 minutes until lightly golden.
- 6. Pour the lemon-raspberry filling into the baked shell. Bake again for 25-30 minutes until set but slightly jiggly in the center.
- 7. Cool completely before slicing and dust with powdered sugar just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 230
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg