Lemon Raspberry Tarts – Homemade tartlets filled with lemon curd and topped with homemade whipped cream and fresh raspberries. The perfect spring dessert!
Lemon Raspberry Tarts
Lemon is one of the BEST spring flavors. Whether it’s lemon cupcakes, lemon biscotti, or even lemon shortbread cookies, the bright citrus flavor is always delicious! With Easter right around the corner, I decided to make a batch of lemon raspberry tarts to serve. They are so gorgeous and surprisingly easy to make by using shortcuts like pre-made dough!
Common Questions About Making Lemon Raspberry Tarts
What are raspberry lemon tarts?
Raspberry lemon tarts are tartlets made using pre-made pie crust that is baked and then filled with homemade lemon curd, fresh raspberries, and homemade whipped cream.
How many tarts does this recipe make?
This recipe makes 4 tartlets.
How long do these tarts last?
Unfilled pie crusts can be kept in an airtight container at room temperature for up to three days. The lemon curd can be kept in an airtight container in the fridge for up to five days.
What can I garnish lemon raspberry tarts with?
I like to garnish them with fresh raspberries and homemade whipped cream but you could also use baked meringues, candied lemon slices, or freeze-dried raspberry powder.
Can I use pre-made lemon curd?
Yes! You are more than welcome to use pre-made lemon curd. I suggest you use a high quality one for the best taste.
Ingredient Notes –
- Granulated sugar sweetens the lemon curd.
- Egg thickens the curd and adds richness. I like using more egg yolks than whole eggs in this recipe because they add even more richness and color.
- Lemon juice adds bright lemon flavor and extra moisture to the curd.
- Lemon zest enhances the lemon flavor even more.
- Butter adds creaminess and smooth mouthfeel to the curd. The butter will incorporate more smoothly if it is at room temperature.
- Vanilla enhances the sweetness and lemon flavor in the curd.
- I’m using a store bought pie crust in this recipe but you could use your favorite homemade recipe if you prefer.
- Fresh raspberries pair deliciously with lemon but you could also use blueberries or strawberries.
- Whipped cream adds creaminess to help balance out the acidity in the lemon curd. To make homemade whipped cream, add 1 cup of cold heavy cream to a stand mixer fitted with the whisk attachment. Mix on medium speed for 2-3 minutes or until soft peaks form. To sweeten the whipped cream, add ¼ cup of powdered sugar and ½ teaspoon of vanilla. Whisk to combine and serve.
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For the Lemon Curd
- 1/3 cup granulated sugar
- 1 large whole egg
- 2 large egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 raw pie crust (store bought or homemade)
- 1 cup fresh raspberries
- 1 cup fresh whipped cream
For the Lemon Curd
- Add the granulated sugar, egg, and egg yolks to a small saucepan and whisk until well combined and pale yellow - about 1 minute.
- Add the lemon juice and lemon zest to the pan. Whisk to combine.
- Set the pan over low heat and cook, whisking constantly for 4-5 minutes or until the curd has thickened enough to coat the back of a spoon. Make sure to keep whisking the whole time so the curd doesn't scorch or curdle.
- Once the curd has thickened, remove it from the heat and whisk in the butter and vanilla.
- Once the butter has combined, pour the curd through a fine mesh sieve to remove the lemon zest (and any bits of egg that may have scrambled).
- Place a piece of plastic wrap so that it is touching the surface of the lemon curd and then refrigerate the curd until it is completely cool - about 2 hours.
For the Crust & Assembly
- Preheat your oven to 400 degrees F and spray 4 small tartlet pans with nonstick baking spray.
- Roll out your pie crust 1/8" thick and cut out four large circles that are 1/4" larger than the base of your tart pans.
- Press each pie crust into a tart pan and then poke the bottom a few times with a fork.
- Place a piece of parchment paper over each crust and fill the center with pie weights or dried beans (or rice).
- Bake for 10 minutes, then remove the pie weights and bake for an additional 5 minutes.
- When the crusts are golden brown, remove them from the oven and allow them to cool completely before filling.
- To assemble, remove a cooled crust from the tart pan and fill the center with lemon curd. Spread (or pipe) whipped cream on top and garnish with fresh raspberries.
- Serve immediately.
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