Mother’s Day is the perfect occasion to celebrate the amazing women in our lives, and what better way to do that than with a stunning Mother’s Day Raspberry Lemon Tart? Picture this: a buttery tart shell cradling a smooth, tangy lemon filling that’s kissed by the sweetness of fresh raspberries. It’s the kind of dessert that makes you want to twirl around in your kitchen like you’re in a baking-themed musical. The aroma of zesty lemons wafting through your home will have everyone asking what’s cooking, and trust me, they’ll be lining up for seconds.

Have you ever made a dessert that seemed to bring everyone together? This tart does just that. I remember last Mother’s Day when my mom took one bite and her eyes lit up like a kid on Christmas morning. With each forkful, she reminisced about childhood summers filled with sun-soaked picnics and raspberry-picking adventures. Whether it’s Mother’s Day or any sunny brunch gathering, this tart is sure to impress and create joyful memories.

I made this tart for my family last year, and the compliments kept pouring in

Essential Ingredients

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

• All-Purpose Flour: A staple for the tart crust ensure it’s fresh for the best results.
• Unsalted Butter: Use cold butter for flaky crust perfection it really makes a difference.
• Granulated Sugar: Sweetens both the crust and filling opt for superfine sugar if possible.
• Eggs: These add richness to your lemon filling room temperature eggs work best.
• Fresh Lemons: Zest and juice are essential choose plump, fragrant lemons for maximum flavor.
• Fresh Raspberries: Use ripe berries for sweetness they’ll burst beautifully in every slice.
• Cornstarch: This helps thicken your lemon filling don’t skip it
• Powdered Sugar: Great for dusting before serving adds a lovely finishing touch.

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

Let’s Make it together

Prepare the Crust: Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and cubed cold butter until crumbly. Press this mixture into a tart pan evenly and prick with a fork.

Bake the Crust: Place your crust in the preheated oven and bake for about 15 minutes until lightly golden. Keep an eye on it because nobody likes burnt edges

Create the Filling: While your crust cools, whisk together eggs, granulated sugar, lemon zest, lemon juice, and cornstarch in another bowl until well combined. Breathe deep the smell is fantastic

Add Raspberries: Gently fold fresh raspberries into the lemon mixture without smashing them let’s keep those beauties intact Pour this vibrant mix into your baked crust.

Bake Again : Return your filled tart to the oven and bake for another 20-25 minutes until set. The center should feel slightly firm when tapped but still jiggle slightly this ensures creaminess.

Cool and Serve : Allow your tart to cool completely before dusting with powdered sugar. Slice it up generously and get ready to serve happiness on plates

This Raspberry Lemon Tart not only looks gorgeous but also tastes divine a true celebration of flavors that will have everyone asking for more Enjoy making memories as you whip up this delightful dessert.

Perfecting the Cooking Process

Start by making the tart shell, then chill while preparing the lemon filling. Bake until golden before adding the raspberry layer to ensure everything sets perfectly.

Add Your Touch

Feel free to swap out raspberries for strawberries or blueberries based on your preference. A hint of mint can also elevate the tart’s flavor profile beautifully.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy cold straight from the fridge or let it come to room temperature before serving.

The first time I made this Mother’s Day Raspberry Lemon Tart, my mom’s reaction was priceless her joyful tears were worth every minute spent in the kitchen.

FAQ

Can I use frozen raspberries for this tart?

Yes, frozen raspberries can work well just thaw and drain excess liquid first.

How do I know when my tart is done baking?

Look for a lightly golden crust it should feel firm but not hard.

Can I make this tart ahead of time?

Absolutely Prepare it a day ahead for better flavor mingling.

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Mother’s Day Raspberry Lemon Tart

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• Author: Ann Foster
• Total Time: 1 hour
• Yield: Serves approximately 8 slices 1x

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Description

Mother’s Day is a wonderful opportunity to honor the special women in our lives with a delightful treat. This Raspberry Lemon Tart features a buttery crust filled with a creamy, tangy lemon filling and topped with fresh raspberries. It’s an eye-catching dessert that not only tastes amazing but also evokes cherished memories. Perfect for Mother’s Day or any spring gathering, this tart will impress guests and create lasting moments.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• Zest and juice of 2 fresh lemons
• 1 cup fresh raspberries
• 2 tbsp cornstarch
• Powdered sugar for dusting

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Instructions

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and butter; mix until crumbly. Press into a tart pan and prick with a fork.
2. Bake the crust for 15 minutes until lightly golden.
3. While cooling, whisk together eggs, granulated sugar, lemon zest, lemon juice, and cornstarch until well combined.
4. Gently fold in the raspberries and pour the mixture into the baked crust.
5. Bake for an additional 20-25 minutes until set but slightly jiggly in the center.
6. Cool completely before dusting with powdered sugar and slicing.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 245
• Sugar: 18g
• Sodium: 90mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg