Description

Raspberry Lemonade Tart is a delightful dessert that harmoniously blends the tangy zest of fresh lemons with the sweet burst of ripe raspberries. Its buttery, flaky crust cradles a luscious filling, making every bite a refreshing experience. Perfect for summer gatherings or special occasions, this tart is not just a treat for the taste buds but also a feast for the eyes, showcasing vibrant colors and inviting aromas. Impress your guests and elevate your dessert game with this easy-to-follow recipe that guarantees restaurant-quality results at home.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
2 large fresh lemons (zest and juice)
1 cup fresh raspberries
2 large eggs (room temperature)
2 tbsp cornstarch
1 tsp vanilla extract
Powdered sugar for dusting

Instructions

Preheat oven to 350°F (175°C). In a bowl, whisk together flour and sugar. Cut in cold butter until crumbly. Press into a tart pan evenly.
Bake crust for about 15 minutes until lightly golden. Let cool.
In another bowl, whisk together sugar, cornstarch, lemon zest, and juice until smooth. Add eggs one at a time, stirring gently.
Fold in raspberries carefully to avoid crushing them.
Pour filling into cooled crust and bake for another 25-30 minutes until set but slightly jiggly in the center.
Cool completely before slicing and dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 265
Sugar: 15g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 70mg

Keywords: For added flavor, mix in a pinch of salt or almond flour into the crust. You can swap raspberries for strawberries or blueberries for different flavor profiles. Store leftovers in an airtight container in the refrigerator for up to three days.