Lemon Raspberry Tart

Lemon Raspberry Tart

The combination of Limoneira® lemon and raspberry is perfect for baking. This luscious tart uses the smooth goodness of lemon curd, with curls of raspberry puree to add color and taste. With a lemon-kissed crust, the effect is complete.
Course Dessert
Cuisine American


Tart Pastry

  • 1/2 cup unsalted butter cold
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon Limoneira® lemon zest
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons whole milk
  • 1 large egg yolk

Lemon Curd

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 4 egg yolks
  • 1/4 teaspoon salt
  • 1/2 cup Limoneira® lemon juice freshly squeezed

Raspberry Lemon Swirl

  • 12 ounces raspberries
  • 1 tablespoon Limoneira® lemon zest
  • 1/4 cup sugar
  • 1 tablespoon water


  • 1/2 pint whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon powdered ginger
  • 1 tablespoon Limoneira® lemon zest
  • 6 ounces raspberries


Tart – 1 hour to day before

  • Preheat oven to 350°F. Lightly grease a 9-inch tart pan, preferably the type with a removable bottom, and sprinkle with a little flour.
  • Add the flour, sugar, lemon zest and salt to a bowl, and toss briefly to blend.
  • Cut in the butter with two knives (or your food processor’s pastry attachment), until the mixture is grainy. The individual grains should be about pea sized.
  • Beat the egg yolk and milk together lightly. Add to the flour mixture – by this time, you will have to use your fingers (lightly floured) or a processor. You can add a little very cold water if you need to, until the pastry dough hangs together – but is not too thin or rubbery.
  • Turn the dough onto a lightly floured surface, and knead lightly for a minute until you’re sure it’s well blended.
  • Gather the dough into a ball, and place in a bowl. Cover with plastic wrap, and refrigerate for at least one hour, or overnight.
  • When you’re ready to bake, roll the dough into a large round, and place it in the tart dish.

Lemon Curd

  • Add the butter and sugar to a medium saucepan (no heat at first), and beat together until well combined.
  • Add the egg yolks one at a time, mixing until only just combined.
  • Stir in the salt and lemon juice.
  • Turn on the burner to a medium low setting. Heat the curd as you stir it slowly and gently. It will take about 10 to 15 minutes for it to thicken properly. It should cover the entire back of a spoon.
  • Let the curd cool completely, and it should thicken a little more.

Raspberry Lemon Swirl

  • In a small saucepan, combine the raspberries, sugar, ginger, water and lemon zest, and stir to combine. Heat at a low setting and cook for 10 to 15 minutes, stirring frequently. The mixture should thicken slightly. When it’s the desired consistency, allow it to cool, and pulse in a blender for a few seconds until it’s completely smooth.

Assemble the Tart

  • Pour the lemon curd into the crust. Smooth the top, and place it in the fridge for about 15 minutes to set.
  • You’ll now create swirls in the lemon base with the raspberry mixture. Drop small spoonfuls on top of the lemon curd. Using a toothpick, or a fork for multiple lines, swirl a pattern of your choice so that it integrates into the base. Continue until it’s all done.
  • Refrigerate again for 2 or 3 hours to set.


  • Add the cream, powdered sugar, lemon zest and sugar to a small bowl, and beat until stiff peaks form.
  • Garnish the tart with dollops of whipped cream and sprinkle with fresh raspberries.


Note: You’ll use 2-3 lemons to get 1/2 cup of lemon juice. Finely zest the lemons too, and divide the zest between the crust, raspberry puree, and whipped cream.
Keyword Lemons
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