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.
Ingredients
Scale
- 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
Instructions
- 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.
- Bake the crust for 15 minutes until lightly golden.
- While cooling, whisk together eggs, granulated sugar, lemon zest, lemon juice, and cornstarch until well combined.
- Gently fold in the raspberries and pour the mixture into the baked crust.
- Bake for an additional 20-25 minutes until set but slightly jiggly in the center.
- 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