This exquisite lemon and raspberry tart is the ultimate treat for those hot summer days. Made with love, this dessert is perfect for entertaining a large group of guests and the best part is that it requires minimal last-minute preparation. With a zesty lemon filling that perfectly balances the sweetness of the raspberry coulis, every bite is heavenly.
But what sets this pie apart from the rest is the light and fluffy meringue topping that is tender and toasted to perfection. The bright colors of the raspberries beautifully complement the golden meringue tops, creating a visually stunning treat that is sure to impress your friends and family.
Prepare this crowd-pleaser in advance and easily impress your guests with a dessert that is as delicious as it is stunning!
- 350 g flour, plus a little more
- Allow 200g butter to cool and cut into cubes
- 100g golden powdered sugar
- 2 large egg yolks
- 2 x 312g jars of high quality lemon curd
- 2 whole large eggs and 2 large egg yolks, whisked
- 200g punnet of raspberries
- Powdered sugar, for decorating
- 4 egg whites (from the eggs used for yolks in dough and filling)
- 140g white or gold powdered sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
If you make this tart in a rectangular pan, it is easy to slice and serve. The recipe also fits perfectly in a 23cm shallow round fluted tin if that’s all you can get your hands on. Cook for the same amount of time.
- Mix the flour, butter and ¼ teaspoon salt in a mixer until fine.
- Add the sugar, puree, then add the egg yolks and 4 teaspoons cold water.
- Form the dough into a dough, transfer to the work surface and knead quickly until smooth.
- Line a 35 x 12cm loose-bottomed fluted baking tin (measured from the top) by pressing the dough into the tin with your fingers.
- Pinch any excess together on all sides. Cool on a baking tray for 30 minutes.
- Preheat oven to 200°C/180°C fan/gas 6.
- Line the tin with baking paper and baking beans and then blind bake for 15 minutes.
- Remove the paper and baking beans, then bake for another 10-15 minutes until golden brown and sandy.
- Let cool down.
- Trim the sides with a serrated knife.
- In the meantime, put the lemon curd in a non-stick pan and stir in the eggs and egg yolks.
- Simmer slowly, stirring constantly, until the mixture becomes really thick and dark yellow (about 10 minutes).
- Transfer to a bowl, cover the surface with cling film and allow to cool completely.
- The dough and filling can be made up to a day in advance.
- Scatter 175g of raspberries on the base and then top with the cooled lemon curd.
- Now prepare the meringue: Beat the egg whites in a large, clean bowl until stiff, then add the sugar in two batches, beating each time to shiny, stiff peaks.
- Fold in vinegar and cornstarch.
- Toss the meringue over the quark and raspberries and then bake for 10 minutes until the meringue is lightly golden brown.
- Allow to cool for 20 minutes, then remove from pan onto a serving plate.
- Scatter the remaining raspberries on top and then dust with powdered sugar.
Equipment and tools
- Rectangular tin or flat, round, fluted 23cm tin
- mixing bowls
- Spatula or wooden spoon
- baking paper
- Baking beans or cake weights
- Cooling rack
- Sieve (optional)
This lemon raspberry tart contains the following allergens:
- Dairy products (butter and eggs)
Please ensure that these allergens are safe for consumption based on your dietary restrictions or preferences.
Storage and leftovers
After baking, allow the lemon raspberry tart to cool completely. Once the tart has cooled, cover it with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you have leftovers, you can enjoy them chilled or bring them back to room temperature before serving. The tart can become a little softer in the refrigerator, but it still tastes delicious.
Note: Sprinkle powdered sugar on top just before serving to prevent it from being absorbed into the surface of the cake.
Health Benefits of Lemon Raspberry Tart
The lemon raspberry tart not only offers a delicious flavor combination but also comes with several health benefits. Let’s take a closer look at some of the nutritional benefits of this delicious tart:
1. Rich in Vitamin C
Lemons are an excellent source of vitamin C and this cake contains lemon curd as one of the main ingredients. Known for its immune-boosting properties, vitamin C also acts as an antioxidant, protecting the body from damage caused by harmful free radicals.
2. Antioxidant power of raspberries
Raspberries, the main ingredient in this cake, are full of antioxidants. These antioxidants help fight oxidative stress and inflammation in the body, thereby reducing the risk of chronic diseases.
3. Fiber for healthy digestion
The flour used in pie crust contains fiber, which is essential for maintaining a healthy digestive system. Fiber supports digestion, prevents constipation and promotes intestinal activity.
4. Healthy fats from butter
Although butter should be consumed in moderation, it provides a small amount of healthy fats. These fats are necessary for hormone production, brain function and the absorption of fat-soluble vitamins.
5. Protein from eggs
Eggs, used in both the dough and the filling, are a good source of protein. Protein is essential for building and repairing tissue, supporting immune function, and maintaining healthy hair and nails.
6. Low added sugar
This pie uses a moderate amount of sugar in the crust and filling, keeping the added sugar content relatively low. Limiting added sugar intake has a positive impact on overall health, as excessive sugar consumption can lead to weight gain and various health conditions.
When you enjoy a slice of this lemon raspberry meringue pie, you can treat yourself to a delicious dessert while reaping some nutritional benefits.