Lemon Raspberry Tart

Lemon raspberry tart has a simple lemon mascarpone filling nestled in a shortbread crust. A raspberry coulis sauce and fresh berries serve as the easy decoration for this eggless dessert.

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Entertaining is fun, but can be stressful! Ya'll are busy like me, so I know you want an easy dessert that impresses. This lemon raspberry tart is just that. I'm channeling my inner Ina Garten with this one.😉

For more berry and lemon desserts, try strawberry lemonade cookies, lemon raspberry bars {no bake} or lemon blueberry cookies {no chill}.

why you will love this lemon tart

• Quick shortbread crust ~ this shortbread crust gets pressed into the tart pan, no rolling out required.
• Easy lemon mascarpone filling ~ the lemon filling is silky and creamy and whips up in about 5 minutes.
• Simple decoration ~ a raspberry coulis is used as the sauce for decoration, with fresh berries and a little lemon zest. Easy peasy!
• Make ahead ~ this lemon raspberry dessert can be made up to two days ahead.

🍋ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ gives the shortbread crust it's structure.
• Confectioners' sugar ~ also known as powdered sugar; brings sweetness to the crust and lemon tart.
• Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, use half the amount.
• Unsalted butter ~ cold butter is used in the easy shortbread crust. If you only have salted butter, eliminate the kosher salt.
• Heavy cream or heavy whipping cream ~ gets whipped to stiff peaks to provide the creamy, mousse-like texture to the lemon raspberry tart.
• Mascarpone cheese ~ provides the structure to the tart and can be used straight from the refrigerator. If you cannot find mascarpone, you can substitute with an equal amount of block cream cheese, which will add a little tang to the filling.
• Vanilla ~ just a touch to balance the flavors. I prefer a pure vanilla extract.
• Lemon ~ you'll use one large lemon. Zest it first {and save a little aside for garnish}, then squeeze for the fresh lemon juice. This is my favorite zesting tool and juicer.
• Raspberry coulis ~ for a homemade raspberry coulis, use half of the recipe from this cheesecake. Or use a high-quality store bought coulis; Fran's makes an excellent one.
• Raspberry jam ~ this is optional, but adds another layer of raspberry to the tart. Use your favorite brand.

how to make the shortbread crust

Start by blending the all-purpose flour, confectioners' sugar and kosher salt.

Then cut in the unsalted butter with a fork or pastry cutter until the butter is worked into the dry ingredients.

Now use your {clean} hands to gather the dough together.

Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.

Bake the shortbread crust for 15 minutes. Remove the crust from the oven and use a flat bottom cup to press the dough back down, then prick the bottom with a fork again and return to the oven for another 5-10 minutes or until the crust is lightly golden.

Remove from the oven and allow to cool completely before adding the lemon mascarpone filling. {Can be made up to one day ahead. Once cool, cover and store at room temperature}. By the way, I absolutely love this purple Thermoworks silicone hot pad!

how to make the lemon mascarpone filling

Using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream and confectioners' sugar on medium-high until stiff peaks and set aside.

In another bowl; whip the mascarpone cheese and vanilla on medium until well combined. Then mix in the lemon zest and lemon juice on medium until combined.

If you add the lemon juice or zest to the mascarpone before it's blended smooth {like I did in these photos😂}, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream.

Now using a spatula, fold in the whipped cream until fully combined.

how to add decoration to the lemon tart

Let's put this lemon raspberry tart together! If desired, spread a thin layer of raspberry jam over the baked and cooled shortbread crust.

Then spread the lemon filling into the crust, using an offset spatula to smooth.

Now drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart.

Then take a toothpick and lightly drag the coulis from one circle to the next. Garnish with fresh raspberries and additional lemon zest.

expert tips for this easy tart

• Bake the tart crust up to a day before as it needs to be completely cool before adding the eggless lemon filling.
• Whip the mascarpone with the vanilla before adding the lemon zest and lemon juice, which keeps the filling silky smooth.
• This lemon tart with raspberry coulis should be stored in the refrigerator before serving, but will be okay left out for about an hour.
• Use a sharp knife for cutting the slices and wipe the knife clean between cuts.
• Use any leftover coulis for serving or spoon it over ice cream.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

frequently asked questions

what if I don't have a tart pan?

You can use a 9-inch springform pan or bake into lemon raspberry bars by using a 9x9 baking pan. Both alternate pans will make the tart a little more rustic.

For the springform pan, you only need to line it with an overhang of parchment paper if you'd like to be able to easily remove the lemon raspberry tart from the bottom of the pan.

For the 9x9 baking pan, I would line the pan with parchment overhanging the sides so that you can remove the bars for easy cutting.

where do I find mascarpone cheese?

Most grocery stores will carry mascarpone cheese. It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe's has the best price for it.

what does lemon tart taste like?

This lemon raspberry tart has a jam lined, crumbly classic shortbread crust with a not-too-sweet and not-too-tart creamy lemon filling, which is swirled with a raspberry coulis. It's not dense like a cheesecake, but more mousse-like.

what can I garnish lemon raspberry tart with?

Fresh raspberries and lemon zest are the best garnishes for this lemon dessert. You will likely have some raspberry coulis leftover, which can also be served with the dessert.

how to store

Store any leftovers covered in the refrigerator for up to five days.

Remember to snap a picture and tag me on Instagram if you make this Lemon Raspberry Tart. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more lemon recipes

• Lemon Raspberry Bars
• Lemon Bar Cookies
• Strawberry Lemonade Cookies
• Lemon Truffles
• Homemade Lemon Cupcakes
• Lemon Pistachio Biscotti

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!