Delightful Mother’s Day Raspberry Lemon Tart Recipe

The moment you take a bite of a Mother’s Day Raspberry Lemon Tart, you’re greeted with a symphony of flavors that dance on your palate. The buttery crust cradles a creamy lemon filling, while the tart raspberries burst with every forkful, creating a delightful contrast that’s as refreshing as a spring breeze. This dessert isn’t just food it’s an experience, one that whispers sweet nothings and says, “Hello, sunshine”

this …

I still remember the first time I made this tart for my mother. Picture it: me in the kitchen, flour covering my face like a baker’s badge of honor and my mom wondering if she should be worried about my culinary skills. But as soon as she tasted it, her eyes lit up. That moment was everything a proud son and a happy mom enjoying a slice of bliss together on Mother’s Day.

I whipped up this tart last year, and the smiles it brought were priceless. My family couldn’t stop raving about how delicious it was

Essential Ingredients

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

• All-Purpose Flour: Use about 1 ½ cups for the perfect buttery crust that holds its shape well.
• Unsalted Butter: You’ll need ½ cup, softened to create that melt-in-your-mouth texture in the crust.
• Granulated Sugar: Just ½ cup will sweeten the crust without overpowering the tartness of the raspberries.
• Fresh Lemons: You’ll want about 3 large lemons for both zest and juice to infuse that citrusy zing.
• Eggs: Three large eggs are needed to give the filling its rich custardy quality.
• Fresh Raspberries: One cup of these little gems adds vibrant color and tangy flavor to your dessert.
• Powdered Sugar: A light dusting on top before serving enhances presentation and adds a touch of sweetness.

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

Let’s Make it Together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and softened butter until crumbly. Press this mixture into a tart pan evenly.

Bake the Crust: Pop your crust into the preheated oven and bake for 15-20 minutes until golden brown. Keep an eye on it you want it lightly toasted but not burnt

Create the Filling: While your crust cools, whisk together eggs, lemon juice, lemon zest, and granulated sugar in another bowl until smooth. The citrus aroma will fill your kitchen pure bliss

Add Raspberries: Gently fold in fresh raspberries into your lemon mixture. Be careful not to crush them we want those lovely bursts of flavor intact when you bite in.

Bake It All Together: Pour this luscious filling over your cooled crust and return it to the oven for another 25-30 minutes until set but still slightly jiggly in the center.

Cool and Dust with Sugar: Once baked, let your tart cool completely at room temperature before dusting powdered sugar on top. This final touch makes it look extra special

Now you’re ready to slice up some happiness

Enjoy this delightful Mother’s Day Raspberry Lemon Tart with loved ones or savor each bite solo because sometimes self-love is essential too

Perfecting the Cooking Process

Start by preparing the crust first, then chill it while mixing the filling to maximize efficiency and texture.

Add Your Touch

Feel free to swap raspberries for strawberries or incorporate a hint of vanilla extract for added depth in flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy chilled or at room temperature.

Creating this tart reminds me of my first Mother’s Day celebration when I nervously baked with my kids. The messy kitchen was worth every smile on their faces

FAQ

Can I use frozen raspberries for this tart?

Yes, but make sure to thaw and drain excess liquid before using them.

How do I prevent my crust from getting soggy?

Blind bake the crust for a few minutes before adding the filling to maintain its crispness.

What can I serve with the raspberry lemon tart?

A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with it.

Print

Mother’s Day Raspberry Lemon Tart

---

• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8 slices 1x

Print Recipe

Pin Recipe

Description

Mother’s Day Raspberry Lemon Tart is a delightful dessert that perfectly balances sweet and tart flavors. With a buttery crust, creamy lemon filling, and vibrant raspberries, this dish not only looks stunning but also tastes incredible. Ideal for special occasions or a refreshing summer treat, this tart will impress your loved ones and create sweet memories.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• 3 large fresh lemons (zest and juice)
• 3 large eggs
• 1 cup fresh raspberries
• Powdered sugar (for dusting)

---

Instructions

1. Preheat your oven to 350°F (175°C). In a bowl, mix flour, sugar, and softened butter until crumbly. Press into a tart pan evenly.
2. Bake the crust for 15-20 minutes until golden brown.
3. While cooling, whisk together eggs, lemon juice, lemon zest, and granulated sugar in another bowl until smooth.
4. Gently fold in fresh raspberries without crushing them.
5. Pour the filling over the cooled crust and bake for an additional 25-30 minutes until set but slightly jiggly in the center.
6. Let cool completely before dusting with powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 280
• Sugar: 18g
• Sodium: 85mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg

Keywords: You can swap raspberries for strawberries or add a hint of vanilla extract for extra flavor. For best results, ensure butter is cold when making the crust.