Lemon Tart with Raspberries (Print version)

Tangy lemon filling meets crisp buttery crust, topped with fresh raspberries for a colorful treat.

# Ingredient List:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons ice water
06 - 1/4 teaspoon salt

→ Lemon Filling

07 - 3 large eggs
08 - 1 cup granulated sugar
09 - 2/3 cup fresh lemon juice (about 3 to 4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1/2 cup heavy cream

→ Topping

12 - 1 cup fresh raspberries
13 - Powdered sugar for dusting (optional)
14 - Fresh mint leaves (optional)

# How To Make It:

01 - Combine flour, powdered sugar, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until dough just forms.
02 - Shape dough into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat oven to 350°F. Roll chilled dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges. Prick bottom with fork.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake another 10 minutes until light golden. Allow to cool slightly.
05 - Whisk eggs and sugar until smooth. Add lemon juice and zest, then whisk in heavy cream until combined.
06 - Pour filling into cooled crust. Bake 18 to 20 minutes until filling is set but still slightly jiggly in center.
07 - Cool to room temperature, then refrigerate at least 1 hour.
08 - Top tart with fresh raspberries, dust with powdered sugar if desired, and garnish with mint leaves before serving.

# Expert Advice:

01 -
  • The crust stays crisp even after chilling, which means no soggy底 to worry about when you slice into it.
  • Lemon filling sets firm enough to cut cleanly but still melts on your tongue with that perfect tart creaminess.
  • Fresh raspberries add pops of sweetness that cut through the brightness without needing extra sugar.
  • It looks fancy enough for guests but forgiving enough that small mistakes hide under fruit and powdered sugar.
02 -
  • Don't skip chilling the dough—warm dough shrinks and puffs unevenly in the oven, and you'll end up with a wonky crust.
  • Use freshly squeezed lemon juice, not bottled—the flavor difference is huge, and bottled juice can taste flat or bitter.
  • Let the crust cool slightly before adding the filling so the eggs don't scramble on contact with hot pastry.
  • The filling should still have a slight wobble when you pull it from the oven—overbaking makes it grainy instead of creamy.
03 -
  • Freeze the cubed butter for 10 minutes before making the dough—it keeps the crust extra flaky and prevents the butter from melting into the flour.
  • Zest your lemons before juicing them—it's nearly impossible to zest a juiced lemon without frustration.
  • If the filling cracks slightly as it cools, don't panic—raspberries and powdered sugar are excellent cover-up artists.
  • Let the tart come to cool room temperature for 10 minutes before slicing so the filling softens just enough to be creamy, not stiff.

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