Description
Indulge in the vibrant flavors of this Mother’s Day Raspberry Lemon Tart, where a buttery crust meets a tangy lemon filling and bursts of fresh raspberries. It’s not just a dessert—it’s a celebration of sweet memories and family gatherings. Perfect for impressing loved ones, this tart is simple enough for beginners yet elegant for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted cold butter, cubed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine flour and sugar, then cut in cold butter until crumbly.
- Mix in a splash of cold water to form dough. Wrap in plastic wrap and chill for 30 minutes.
- Roll out dough on a floured surface to about 1/4 inch thick and transfer it into a tart pan.
- Bake crust for 20 minutes until golden brown; cool completely.
- Whisk eggs and sugar until frothy, then stir in lemon juice and zest.
- Gently fold in raspberries and pour filling into cooled crust.
- Bake for an additional 25-30 minutes until set; cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg