Description
Mother’s Day Raspberry Lemon Tart is a delightful dessert that perfectly balances tart lemon with sweet raspberries. This vibrant treat not only looks stunning but also creates lasting memories at any celebration. With its creamy filling and crunchy graham cracker crust, this tart is sure to impress family and friends. Serve it chilled for a refreshing finish that captures the essence of springtime gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups fresh raspberries
- ¾ cup freshly squeezed lemon juice
- 3 large eggs
- ½ cup heavy cream
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom and sides of the tart pan.
- Bake the crust for 10 minutes until golden brown; let cool.
- Whisk together eggs, sugar, lemon juice, heavy cream, and lemon zest in another bowl until smooth.
- Scatter raspberries over the cooled crust and pour the filling on top gently.
- Bake for an additional 25-30 minutes until set but slightly jiggly in the center. Cool completely before chilling in the fridge for at least two hours.
- Slice and serve chilled, optionally adding whipped cream or extra raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 212
- Sugar: 14g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 83mg