Why did my tart crust shrink during baking?

Shrinking happens when the gluten in the dough contracts during baking. Make sure to really chill the dough before baking, and don't stretch it when placing it in the pan. Using pie weights during blind baking also helps prevent shrinkage.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the topping! Thaw them completely first and drain any excess liquid before pureeing. You might need to cook the puree slightly longer to reach the right consistency.

How do I know when my lemon filling is done baking?

The filling should be set around the edges but still have a slight jiggle in the center—similar to how cheesecake looks when properly baked. It will continue to set as it cools, so be careful not to overbake.

Can I make this tart without a food processor?

Absolutely! For the crust, you can cut the butter into the flour mixture using a pastry cutter or two knives. For the raspberry puree, use a blender or simply mash the berries very well and then strain them.

Raspberry Lemon Tart Recipe

Name: Raspberry Lemon Tart Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 large egg yolk; 1 tablespoon heavy cream; 1/2 teaspoon pure vanilla extract; 1 1/4 cups (158g) all-purpose flour; 1/2 cup (66g) confectioners’ sugar; 1/4 teaspoon kosher salt; 8 tablespoons unsalted butter, cut into cubes and chilled; 1/4 cup lemon zest (from about 4 lemons); 1/2 cup lemon juice (from about 4 lemons); 1 large egg; 5 large egg yolks; 2/3 cup honey, divided; Kosher salt (pinch + 1/8 teaspoon); 4 tablespoons unsalted butter, cut into 4 pieces and chilled; 2 tablespoons heavy cream; 10 ounces fresh raspberries (~2 cups); 3 tablespoons cornstarch; 2 tablespoons water

This Raspberry Lemon Tart is a show-stopping dessert that combines the bright, zesty punch of lemon with the sweet-tart flavor of fresh raspberries. Nestled in a buttery, delicate crust, these two layers create a perfect harmony of flavors that’s both refreshing and indulgent. While it might look like something from a fancy bakery window, you’ll be amazed at how manageable it is to create in your own kitchen!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The zingy lemon layer and sweet raspberry topping create a flavor combination that’s absolutely irresistible.
Make-Ahead Friendly: Most of the work can be done in advance, making this ideal for entertaining or special occasions.
Stunning Presentation: With its vibrant red top layer and golden crust, this tart looks as impressive as it tastes—your friends will think you spent all day in the kitchen!
Versatile Dessert: Works beautifully year-round, but especially shines during spring and summer when fresh berries are at their peak.

Ingredients You’ll Need

All-purpose flour: Forms the foundation of our buttery crust, providing structure while remaining tender.
Confectioners’ sugar: Sweetens the crust without the graininess of regular sugar, giving it that melt-in-your-mouth quality.
Butter: The secret to a flaky, rich crust. Make sure it’s well-chilled for the best texture.
Egg yolk: Adds richness and helps bind the crust together.
Vanilla extract: Enhances the sweetness of the crust with its aromatic flavor.
Lemons: Both the zest and juice are used, providing that essential bright citrus kick. Fresh is absolutely non-negotiable here!
Eggs: Create the custard-like texture in the lemon layer. The combination of whole eggs and yolks gives the perfect consistency.
Honey: A natural sweetener that adds depth and complexity compared to regular sugar.
Raspberries: The star of the top layer, providing gorgeous color and sweet-tart flavor.
Cornstarch: Thickens the raspberry layer to the perfect consistency.
Heavy cream: Adds richness and creates a silky-smooth texture in the lemon filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fruit Swaps

Not a raspberry fan? Try strawberries, blackberries, or a mixed berry blend instead. Each will bring its own unique flavor profile to complement the lemon layer.

Gluten-Free Version

Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it contains xanthan gum for proper structure.

Citrus Twist

Switch up the lemon for lime or blood orange for a completely different flavor experience.

Add Some Crunch

Sprinkle toasted sliced almonds or crushed pistachios around the edge of the tart for added texture and visual appeal.

How to Make Raspberry Lemon Tart

Step 1: Prepare the Tart Crust

Whisk together the egg yolk, cream, and vanilla in a small bowl. In your food processor, combine flour, confectioners’ sugar, and salt with a few pulses. Add the chilled butter cubes and pulse until the mixture resembles coarse cornmeal. With the processor running, add the egg mixture until the dough comes together.

Form the dough into a disk, wrap in plastic, and refrigerate for at least an hour to let the dough rest and firm up.

Step 2: Roll Out and Chill the Dough

Roll the dough into an 11-inch circle on a lightly floured surface. Carefully transfer to your tart pan, gently pressing into the corners and sides. Trim excess dough by rolling your pin over the top. Freeze the crust for about 30 minutes to prevent shrinking during baking.

Step 3: Blind Bake the Crust

Heat your oven to 375°F. Line the frozen crust with foil and fill with pie weights. Bake until golden brown and set, about 30 minutes, rotating halfway through. Remove the weights and foil and let the crust cool completely.

Step 4: Make the Lemon Filling

Reduce oven temperature to 350°F. Set aside 1 tablespoon of lemon juice for later use. Whisk together the remaining lemon juice, zest, eggs, yolks, honey, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 165°F. Remove from heat, whisk in the butter until melted, then strain through a fine-mesh sieve. Stir in the cream.

Step 5: Bake the Lemon Layer

Pour the warm lemon curd into the cooled tart shell. Bake until the filling is shiny and opaque with a slight jiggle in the center, 10-12 minutes. Cool slightly on a wire rack.

Step 6: Prepare the Raspberry Layer

Process the fresh raspberries until smooth, then strain through a fine-mesh sieve to remove seeds. Add honey and salt to the puree. Mix cornstarch with the reserved lemon juice and water, then whisk into the raspberry mixture. Cook over medium-low heat until thickened and registers 170°F.

Step 7: Assemble and Chill

Allow the raspberry mixture to cool slightly to about 130°F, whisking occasionally. Pour it over the lemon layer and spread evenly. Refrigerate for at least 2 hours until the raspberry layer is set and shiny.

Pro Tips for Making the Recipe

Cold Ingredients: Keep your butter and dough as cold as possible when making the crust—this ensures that perfect flaky texture.
Don’t Skip the Straining: Straining both the lemon curd and raspberry puree might seem fussy, but it’s essential for that silky-smooth texture that makes this tart special.
Temperature Matters: Follow the temperature guidelines closely for both fillings—this ensures proper setting and texture.
Patience with Cooling: Allow proper cooling and setting time between layers and before serving. Rushing this step can result in layers that blend together or a filling that’s too loose.
Even Zesting: When zesting the lemons, be careful to only remove the yellow part, avoiding the bitter white pith underneath.

How to Serve

This Raspberry Lemon Tart is a stunning standalone dessert that needs little embellishment, but here are some serving suggestions to take it to the next level:

Perfect Pairings

Serve slices with a dollop of softly whipped cream or a small scoop of vanilla ice cream to balance the tartness.

Garnish Ideas

Top with a few fresh raspberries, a sprig of mint, or a light dusting of powdered sugar just before serving for an extra-special presentation.

Drink Companions

Pair with champagne or prosecco for celebrations, or a cup of Earl Grey tea for afternoon indulgence.

Make Ahead and Storage

Storing Leftovers

Cover the tart loosely with plastic wrap and refrigerate for up to 3 days. The crust may soften slightly but will still be delicious.

Freezing

The baked tart shell can be frozen for up to a month. The completed tart doesn’t freeze well, as the texture of the fillings changes upon thawing.

Make Ahead Tips

Prepare the tart crust up to 4 days in advance and keep it refrigerated. The lemon filling can be made a day ahead and gently rewarmed before pouring into the crust.

FAQs

Why did my tart crust shrink during baking?

Shrinking happens when the gluten in the dough contracts during baking. Make sure to really chill the dough before baking, and don’t stretch it when placing it in the pan. Using pie weights during blind baking also helps prevent shrinkage.
Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the topping! Thaw them completely first and drain any excess liquid before pureeing. You might need to cook the puree slightly longer to reach the right consistency.
How do I know when my lemon filling is done baking?

The filling should be set around the edges but still have a slight jiggle in the center—similar to how cheesecake looks when properly baked. It will continue to set as it cools, so be careful not to overbake.
Can I make this tart without a food processor?

Absolutely! For the crust, you can cut the butter into the flour mixture using a pastry cutter or two knives. For the raspberry puree, use a blender or simply mash the berries very well and then strain them.

Final Thoughts

This Raspberry Lemon Tart brings together the perfect balance of sweet, tart, and buttery flavors in one elegant dessert. While it does require some time and attention to detail, the result is truly worth it—a bakery-quality treat made right in your own kitchen. The vibrant colors and fresh flavors make it perfect for special occasions, but don’t wait for one to enjoy this delightful creation!