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}, lemon raspberry cupcakes, lemon raspberry cookies 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!

Lemon Raspberry Tart

recipe created and tested by:

Tasia Harper

A creamy lemon mascarpone filling sits nestled in a shortbread crust with a simple raspberry coulis and fresh berries for decoration.

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 25 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Pies and Tarts

Cuisine American

Calories 276 kcal

Equipment

Fox Run 44513 Removable Bottom Non-Stick Tart and Quiche Pan, 9-Inch Diameter

KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte

Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake

Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

Shortbread Crust

• ▢ 1 ¼ cups all-purpose flour 157g
• ▢ ¾ cup confectioners' sugar 90g
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter cold 113g

Lemon mascarpone filling

• ▢ ½ cup heavy whipping cream cold 120mL
• ▢ ¼ cup confectioners' sugar 30g
• ▢ 8 ounces 1 container mascarpone cheese* (227g)
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 large lemon zested
• ▢ 2 teaspoons fresh lemon juice

assembly and decoration

• ▢ 3 tablespoons raspberry jam** 60-80g
• ▢ ¼ cup raspberry coulis
• ▢ Fresh raspberries optional for decorating

Instructions

 

for the crust

• Blend the all-purpose flour (1 ¼ cups/157g), confectioners' sugar (¾ cup/90g) and kosher salt (½ teaspoon). Then cut in the unsalted butter (½ cup/113g) with a pastry blender or fork until the butter is worked into the dry ingredients. 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. Lightly dampen your fingers with water, if needed. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.
• Preheat the oven to 350°F
• 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. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the shortbread crust will be hot. (Can be made up to one day ahead. Once cool, cover and store at room temperature)

for the lemon mascarpone filling

• Using a handheld mixer or a stand mixer with the whisk attachment, whip the cold whipping cream (½ cup/120mL) and confectioners' sugar (¼ cup/30g) on medium-high until stiff peaks, approximately 2-3 minutes. Set aside.
• In another bowl; whip the mascarpone cheese (8 ounces/227g) and vanilla (½ teaspoon) on medium until well combined, about 1-2 minutes. Then mix in the lemon zest (from 1 large lemon) and lemon juice (2 teaspoons) on medium until combined. Now using a spatula, fold in the whipped cream until fully combined.

to assemble

• If using, spread the raspberry jam (3 tablespoons/60-80g) over the bottom of the cooled shortbread crust. Then spread the 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. Refrigerate until ready to serve.

Notes

*The mascarpone can be used straight from the refrigerator.

**The raspberry jam is optional for going underneath the lemon filling.

***If you would rather use pie weights for blind baking the shortbread crust, you can. I'm usually too lazy to pull mine out. 😉

If you add the lemon juice or zest to the mascarpone before it's blended smooth, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream, but for the smoothest filling try to follow the instructions.

Can be prepared up to two days ahead. Store any leftovers covered in the refrigerator for up to five days.

Nutrition

Serving: 1 sliceCalories: 276kcalCarbohydrates: 24gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 180mgFiber: 1gSugar: 12g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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