I’m pretty much a lemon-holic if there is indeed such a thing. I always have lemons in my refrigerator. They go with OH just about everything and they make one lip smacking tart to boot. This one is luscious, luxurious and a cinch to make. The hardest part will be arranging those raspberries on top. If you’re impatient and want to skip that step I’d totally understand. The lemon goodness is waiting just below and for us lemon-holics, it’s pretty irresistible.
You CAN make your own pie crust and sometimes I do just not this time. I’ve spent the better half of the past two weeks baking goodies galore and I wanted something easy, not a cookie and NOW so refrigerated pie crust to the rescue. The filling takes just 4 ingredients that you (if your pantry is anything like mine) probably already have in the house. Butter it what makes this tart tempting and luxurious. REAL® butter that is.
Did you know that The REAL® Seal is the only assurance that what you are buying is made entirely with the wholesome goodness of U.S.-produced cow’s milk? When you buy only products with the REAL® Seal, you can trust that you are buying only products or foods made from cows milk produced in the U.S. Milk and dairy foods are a core part of a healthy diet recommended by the 2010 Dietary Guidelines for Americans (DGA). The DGA recommends 3 servings of low-fat or fat-free milk or milk products for those 9 years or older, 2.5 servings for those 4-8 years old, and 2 servings for those 2-3 years old. Americans are currently consuming about 2 dairy servings per day on average (1.8).
Baci!
Disclaimer: This post is sponsored by REAL® Seal. Opinions are mine. Always have been. Always will be.
Lemon Tart with Raspberries
Lemon Tart with Raspberries
Ingredients
- 1 refrigerated pie crust
- 3 eggs
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- zest from 1 lemon
- 3 tablespoons unsalted butter - room temperature
- 16 ounces fresh raspberries
- powdered sugar – to dust
Instructions
- Preheat oven to 350 degrees.
- Spray a small tart pan with cooking spray. Place pie crust into tart pan, pressing so that it takes the shape of the pan. Set aside.
- Into a large bowl add: eggs, sugar. Mix until combined. Add: lemon juice, zest and butter. Mix until combined.
- Pour mixture into tart pan.
- Bake for 25-30 minutes. Place onto a cooling rack to cool completely. Once cooled you can serve at room temperature OR place in refrigerator to chill.
- Prior to serving arrange raspberries in a circular pattern and dust with powdered sugar.
- Refrigerate any uneaten portions.
Recommended Products
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Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch
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Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black
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OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps
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Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Meredith In Sock Monkey Slippers says
I need this like I need a new pair of shoes…desperately!
Ordinary J says
wow wow, this tart looks delish, I will pin it to my recipe box!!!
Jacqueline says
WOW! This looks amazing, I am definitely going to have to try this recipe!
Erika says
This is just stunning!! Beautiful photos..
Ashley | Spoonful of Flavor says
Gorgeous tart!
Katrina @ Warm Vanilla Sugar says
This is stunning!!
French Cooking for Dummies says
What a great idea! I’m a big lemon tart lover too but I never thought of adding it another fruit… Raspberry sounds like a winner! Can’t wait to try it!
Lisa @ Garnish with Lemon says
This looks beautiful! I love tarts- and love the lemon/raspberry combo!
Susan says
My favorite combination right here. Right now I could go for anything lemon after all the chocolate I’ve had this month.
Joelen says
I love the lemon and raspberry combo! Looks beautiful…
Angie says
How beautiful! Love this.
Tess @ Tips on Healthy Living says
Wow, this looks delicious, and like the perfect treat to ring in the New year! Could we substitute the raspberries for maybe blueberries?
Paula says
Hi Tess! Blueberries or blackberries would be tasty too!
Tess @ Tips on Healthy Living says
Yes, blackberries sound even better! Thanks 🙂
ERIKA says
Looks like a great recipe to try. What I love about this is if you dislike raspberries like me its easy to change up with blueberries or almost any other berry. Happy blessed 2014
Shari @ Simply Shari's Gluten Free says
You had me at your beautiful photo, but I love any lemon flavored dessert. Thanks so much for this recipe!
Nana says
Beautiful
Belinda Y. Hughes says
This is the perfect fresh flavor shift from the heavier holiday scene! Looking forward to cooking up my homegrown lemons and blackberries into this. Thanks, Paula!
Cindy says
I’m so excited about this recipe! I’m making it for a baby shower. I’m worried about it easily coming out of the tart pan. Any advice about easy removal?
Paula says
Hi Cindy, Thank you. My tart pan has a removable bottom so it comes out easily.
Jenny says
Where is the recipe
Paula says
Hi Jenny, It should be showing now. Apologies. Still some kinks with recipes transferring. All set now.