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Lemon Tart with Raspberry Sauce

Prep Time1 hour 30 minutes
Baking Time50 minutes
Total Time2 hours 20 minutes
Servings: 12 people

Ingredients

  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 12 tbsp unsalted butter
  • 2 egg yolks
  • 3 whole eggs
  • 1 tbsp lemon zest use additional zest in crust as desired
  • 3/4 tsp baking powder
  • 1/2 cup lemon juice
  • 2 baskets fresh raspberries approximately 2 cups
  • 1/4 cup sugar
  • powdered sugar
  • lemon slices

Instructions

  • Preheat oven to 300˚. Place 2 cups flour, 1/2 cup sugar, the butter, and any additional lemon zest in food processor that has been fitted with the blade attachment. Pulse until mixture resembles fine crumbs.
  • With food processor running, add 2 egg yolks through the chute. Continue processing until dough has balled up on one side of the bowl, about 1-2 minutes.
  • Press dough firmly into bottom of 11" tart pan, pressing up the sides. If you have a small rolling pin you can use that to smooth the bottom and finish the edges.
  • Line with aluminum foil and fill with pie weights or poke bottom with fork to prevent puffing up during initial baking.
  • Bake for 20-30 minutes. Transfer to wire rack and cool completely before filling and baking a second time.
  • Preheat oven to 325˚. Beat 3 eggs at high speed until foamy. Gradually add 1 cup sugar, mixture will be thicker and lighter.
  • Add 1 Tablespoon lemon zest, remaining 1/4 cup flour, baking powder and 1/3-1/2 cup lemon juice. Beat slowly for 30 seconds to combine, then turn up to high speed for 30-60 seconds to mix well.
  • Pour filling into tart shell. (You will likely have more filling than will fit.)
  • Bake for 20-25 minutes until filling is set and top is just beginning to brown at the edges. Transfer to wire rack and cool completely.
  • Puree raspberries in food processor or blender until smooth. Pour into mesh sieve or metal strainer that is fit over a medium bowl. Push sauce through strainer with rubber spatula leaving seeds in the strainer. (One or two may make there way into the sauce and that is ok.)
  • Whisk about 1/4 cup sugar into pureed raspberries. The amount of sugar will vary with the sweetness of the berries, so you may need a little more or less. Serve immediately or store in a tightly sealed container in the fridge. The sauce keeps well for several days.
  • Dust tart with powdered sugar, garnish with lemon slices (optional). Serve with a drizzle of raspberry sauce.
  • Enjoy!