Ingredients for Raspberry Lemon Tart
- Frozen Raspberries
- Unsalted Butter
- Granulated Sugar
- All Purpose Flour
- 4 large eggs
- Lemons, Juice And Zest Of
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How to Make Raspberry Lemon Tart
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 cup (2 sticks) unsalted butter, ½ cup granulated sugar, and 1 ½ cups all-purpose flour using your fingers until coarse crumbs form.
- Press the crumb mixture evenly into an ungreased 9-inch springform pan or cake pan to form the crust.
- Bake the crust for 20-25 minutes, or until lightly golden brown.
- Remove the crust from the oven and reduce the oven temperature to 325°F (160°C).
- Gently spread 2 cups fresh raspberries (reserve ¼ cup for garnish, if desired) evenly over the baked crust. Do not drain; this adds to the delicious texture.
- In a separate bowl, whisk together 4 large eggs and 1 cup granulated sugar until light and fluffy.
- Whisk in the zest and juice of 2 large lemons and ½ cup all-purpose flour until smooth.
- Pour the lemon cream mixture evenly over the raspberries in the crust.
- Bake for 25-30 minutes, or until the custard is set and lightly golden. Let cool completely before serving. Garnish with reserved raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
278g
Fat
89g
Carbs
34g
