Raspberry Lemon Tart

Now that raspberry season has finally arrived, it’s time to start thinking of ways to incorporate the delicious fruit into desserts.  Don’t get me wrong, I LOVE eating fresh raspberries, but I think I might just like dessert a little more 🙂  So when I spotted this recipe for raspberry lemon bars… I decided to whip up a batch. And I’m so glad I did!

Combine 1 cup flour, 1/4 cup sugar, 1 stick of butter, and a pinch of salt in a mixing bowl.

Until you have a bowl full of butter crumbles.

Then press the butter mixture into a  tart pan with a removable baseAlthough I use a non stick pan… I still use a little cooking spray to prevent my dessert from sticking.  When finished, set aside.

Next combine 2 eggs, 1 cup of sugar, the juice and zest of 1 lemon, 2 tablespoons of flour, pinch of salt,1/4 teaspoon of baking powder and about 1 1/2 cups of raspberries (fresh or frozen) into a mixing bowl. Combine the ingredients together.

Pour the wet mixture into your tart pan and bake @450 degrees for about 15 minutes (or until it firms up a bit).

Let the tart cool completely…slice and serve. 🙂

Original Recipe Credit

For the shortbread crust:
1/4 cup sugar
6 tablespoons butter
1 cup flour
pinch of salt

For the filling:
1 cup sugar
2 tablespoons flour
pinch of salt
1/4 teaspoon baking powder
2 eggs
1 lemon, zest and juice (about 3 tablespoons)
1 ½ cups red raspberries, fresh or frozen

Ingredients: Lemon
Meal Type: Desserts, Easter, Summer, Meatless
Categories: Fruits, Pie, Oven

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