This lemon raspberry tart combines two bold, bright components: a smooth, baked lemon filling and a vivid raspberry jelly. Both layers are poured directly into a crisp tart shell, creating a clean-cut finish that’s full of contrast in both colour and flavour. The lemon custard is blended and baked directly in the shell, delivering a silky, citrus-rich base. Once cooled, it’s topped with a sharp raspberry jelly that adds freshness and clarity without overpowering the balance. No moulds, inserts, or special tools required – just thoughtful composition and professional technique made simple. This tart is ideal for summer menus, but its structure and flavour work beautifully year-round.
This raspberry tart recipe is built on a classic sweet shortcrust base – crisp, buttery, and sturdy enough to hold baked and unset layers cleanly. If you haven’t made it before, follow my detailed guide to mastering shortcrust pastry here. It covers the full process with tips for home and professional kitchens alike.
Raspberry tart recipe video tutorial
This lemon raspberry tart is built in layers – starting with a crisp shortcrust base, filled with a smooth baked lemon custard, and finished with a vibrant raspberry jelly. The method is simple but precise, and each step is designed for clean slicing and balanced flavour. Watch the full video below to see how the components come together in real time.
Lemon Raspberry Tart
Equipment
- Digital kitchen scales
- Medium saucepan
- Mixing bowls
- Whisk
- Silicone spatula
- Silicone mat
- Baked Tart Shell 18 × 3 cm
Ingredients
Baked Lemon Filling
- 240 g whole eggs approx. 4 large eggs
- 300 g sugar
- 3 g lemon zest
- 40 g flour
- 2 g sea salt
- 150 g lemon juice
Raspberry Jelly
- 300 g raspberry purée seedless
- 20 g raspberry liqueur
- 65 g sugar
- 15 g cornstarch
- 6 g powdered gelatine
- 30 g cold water for blooming
Raspberry Seed Tuiles
- 100 g raspberry seed-pulp remains
- 45 g icing sugar
- 30 g melted butter
- 15 g plain flour or cornflour
- Pinch of salt or lemon zest
Instructions
Baked Lemon Filling (for 18 × 3 cm tart shell)
- Place the fully baked tart shell (18 × 3 cm) on a tray lined with a silicone mat.
- In a bowl, combine sugar, lemon zest, salt, and flour.
- Add the eggs and blend with a stick blender until smooth.
- Add lemon juice and blend again until fully emulsified.
- Leave the mixture to sit for 10–15 minutes to allow the sugar to fully dissolve.
- Pour the filling into the tart shell.
- Bake at 160°C fan for 20–25 minutes, or until just set with a slight wobble in the centre.
- Cool at room temperature, then transfer to the fridge to chill completely before adding the next layer.
Raspberry Jelly
- Bloom the gelatine in cold water and set aside for at least 10 minutes.
- In a small bowl, mix sugar and cornstarch together thoroughly.
- In a saucepan, combine raspberry purée and raspberry liqueur. Add the sugar–cornstarch mixture and whisk until smooth.
- Cook over medium heat, whisking constantly. Bring to a boil and continue boiling for 1 minute.
- Remove from heat and whisk in the bloomed gelatine until fully dissolved.
- Cool the jelly to 35°C (95 °F) before pouring.
- Pour part of the jelly directly over the fully chilled baked lemon filling in the tart shell.
- Pour the remaining jelly into a ring or silicone mould and freeze. Once frozen, arrange it on top of the tart before serving.
Raspberry Seed Tuiles
- Preheat oven to 160°C (320 °F), fan.
- Combine raspberry seed remains, icing sugar, and flour in a bowl.
- Add melted butter, and salt/zest. Mix until smooth and cohesive.
- Spread thin on a silicone mat.
- Bake for 10–14 minutes, until edges are browned and centres are dry.
- Cool completely. Peel and cut into desired shapes.
Video
Lemon Raspberry Tart – Storage & Shelf Life
To preserve the vibrant citrus-berry flavour and delicate textures of your Lemon Raspberry Tart, store it in the refrigerator in an airtight container. For best results, enjoy within 72 hours of preparation.
A lighter lemon‑filling alternative for your Raspberry Tart
If you want a no‑bake lemon filling that stays light, smooth and fresh, this lemon crèmeux is a great match for a raspberry tart. It has a soft, custard‑like texture that sets without baking, giving the tart a clean, modern finish. The flavour is bright and balanced, adding a gentle citrus lift without overpowering the raspberry layer. You can find the full recipe here: https://andbonbons.com/lemon-cremeux-recipe/
Raspberry Tart: Best Tart Ring for Your Tart Shell
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient. Watch the full breakdown here:
For a fast and reliable shortcrust foundation used in this tart, follow the full method here: https://andbonbons.com/shortcrust-pastry-recipe/ If you want to expand into other flavour variations, there are several directions that can match different tart concepts:
- A deeper hazelnut variation that intensifies nut flavour across the base – https://andbonbons.com/hazelnut-shortcrust-pastry/
- A chocolate shortcrust with rich cocoa depth, ideal for creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
- A speculaas shortcrust with warm spice notes like cinnamon and clove for a more aromatic profile – https://andbonbons.com/speculaas-shortcrust-pastry/
For a full range of modern tart ideas and flavour combinations, explore here: https://andbonbons.com/category/tart-recipes/
Expanding Beyond coffee tart recipe – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond cakes, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
