Lemon Tart – A flaky puff pastry tart filled with lemon cream and topped with fresh raspberries. An easy and elegant spring or summer dessert.
I’m so on the lemon bandwagon right now. Two lemon recipes a mere 2 weeks apart. Who am I?
Let it be known that I’m still (always and forever) on the chocolate bandwagon. And the peanut butter bandwagon. And the berry bandwagon. BUT, I’m really loving lemon desserts lately. Like this Lemon Cream Pie and Lemon White Chocolate Cookies.
The temps are already reaching into the 90’s here (waaaaah), and lemon desserts feel so light and refreshing as the weather heats up. This Lemon Tart is like a larger version of my Mini Fruit Tarts. My family goes crazy for fruit tarts of any type, and this one always receives great reviews. Plus, look at how pretty it is; it’s the perfect balance of elegant and rustic.
Good news… this recipe is also super easy. From start to finish, you can have this on the table in less than an hour.
Lemon Tart
- Puff Pastry Crust: Simply roll out a sheet of store bought puff pastry and score a border around the outside edge. While the puff pastry bakes the outer edge will puff up and create a space in the center to fill with the lemon cream filling.
- Lemon Cream Filling: Whipped cream, cream cheese, lemon zest, and lemon curd flavor this easy no-bake filling.
- Raspberries: I top this Lemon Tart with fresh raspberries, but you can add any fruit you like. Blueberries or sliced strawberries would be great, as would a combination of berries.
You can choose to top the fruit on the tart with a dusting of powdered sugar, a sprinkling of lemon zest, or nothing at all.
Maybe this gorgeous tart will make its way onto your Easter dessert table. Or maybe you can surprise mom and bake this for her for Mother’s Day (do you hear that, hubby?). This Lemon Tart would be fantastic for any spring or summer occasion on the horizon.
I hope your Easter is filled with family, friends, delicious food, and lots of Reese’s eggs.
I’ll see you back here next week (as I’m slowly emerging from an Easter candy coma).
YOU MIGHT ALSO LIKE: CREAMY LEMON BARS or LEMON COFFEE CAKE
Recipe
Raspberry Lemon Cream Tart
Ingredients
Pastry:
- Flour or powdered sugar, for the work surface
- 1 sheet frozen puff pastry, thawed in the refrigerator
- 1 large egg, beaten
- 2 teaspoons granulated sugar or coarse sparkling sugar
Filling:
- ½ cup heavy cream
- 4 ounces cream cheese, softened
- ⅔ cup powdered sugar
- zest of one small lemon
- 3 tablespoons lemon curd
- 2 half pints raspberries, or any other berry you choose
- Additional powdered sugar, for dusting (optional)
Instructions
Pastry:
- Preheat oven to 375°F.
- Cut a piece of parchment paper the size of a standard baking sheet. Place the parchment paper or mat on a flat surface and very lightly dust it with flour or powdered sugar. On the floured surface, roll out the puff pastry into a 9x11 inch rectangle (don't make it any larger).
- Carefully lift the parchment paper, with the pastry on it, onto a baking sheet.
- Using the tip of a sharp knife, score a one-inch border around the pastry, being careful not to cut all the way through. This outer edge will puff up and hold in your filling and toppings once the tart is assembled. Brush the border lightly with beaten egg and sprinkle with granulated or coarse sugar. Bake for 13-15 minutes, until golden brown and puffed.
- Remove the puff pastry from the oven and rescore the border of the puff pastry, being careful not to cut all the way through. Gently press down on the center of the pastry to flatten it slightly. Allow the border to remain thick and puffed up. Cool to room temperature.
Filling:
- Using a hand mixer or stand mixer, beat heavy cream until stiff peaks form, set aside.
- In a separate bowl, beat cream cheese, powdered sugar, lemon zest and lemon curd until smooth and combined. Fold the whipped cream into the lemon mixture until combined. Be careful not to overmix it - you want the filling to maintain a light texture.
- Assembly: Pour the lemon filling into the pastry shell and use a butter knife or offset spatula to smooth the top. Top the tart with raspberries and dust with powdered sugar. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Laura@Baking in Pyjamas
This looks so pretty, I’ll have to try lemon and raspberries together this summer. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!
Lorraine @ Cookin' For the Seven Dwarfs
This is beautiful! And sounds absolutely delicious! Yum!!! Thanks for linking up with us at Sweet & Savoury Sundays! This is one of my favorites this week! 🙂 Have a great Easter! <3
Lorelei Hancock
Looks delicious! Can’t wait to try it!
Celebrating Sweets
Thank you!
Pam
Is the lemon filling thick enough to be piped? I’m thinking about making tartlets.
Celebrating Sweets
Yes, you should be able to pipe it. Or you could use two small spoons to fill the tartlets.
Veronica Nicole
Hi Allison,
I made this for my family tonight, in particular my Dad who loves the raspberry & lemon combination, and it was delicious!! Since raspberries are not in season, I simply used frozen raspberries, which I heated in a saucepan with just a touch of sugar, and it was still great! The lemon cream was just the right amount of sweetness and light and creamy in texture. For the lemon curd I used Ina Garten’s recipe from the food network.
This was also very easy to make. Looks like I will be making this a few more times 🙂 Thanks for sharing the recipe!!
Celebrating Sweets
Hi Veronica! I’m so happy that you enjoyed it. I’m glad that it worked with frozen raspberries; that’s great to know. Thanks for taking the time to comment, I appreciate it! 🙂
mi @ The Urban Child
This looks like the perfect summer treat. I can’t wait to try it. Have you ever made it with other fruit?
Celebrating Sweets
I’ve also made it with sliced strawberries. Blackberries would work too, or a combination of berries. Enjoy!
Teri
What a gorgeous looking dessert and a great combination of flavors!
Hayley | The Simple Supper
This looks so delicious! I love raspberry and this looks like the perfect way to eat them.
Rebecca | Let's Eat Cake
What a great lemon recipe! So easy and love the raspberries on top too. Where do you live that it’s already in the 90s?!
Celebrating Sweets
Ha! I live in Phoenix. It gets hot early in the season here. 🙂
Lizzie
These look so simple and elegant! Bought puff pastry can be so useful. I love lemon flavours too, but I’d never give up chocolate…