Lemon-Raspberry Tart

Lemon-Raspberry Tart served on a footed cake stand surrounded by pink and white flowers

Topped with whipped cream, sliced citrus, and plump raspberries, this creamy lemon tart is ideal for luncheons and other spring get-togethers.

Lemon-Raspberry Tart
Makes 1 (9-inch) tart
  • Tart Dough (recipe follows)
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup granulated sugar
  • 3 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons vanilla extract
  • 3 large eggs
  • ¼ cup heavy whipping cream
  • Garnish: sweetened whipped cream, fresh raspberries, fresh lemon slices
  • ½ cup cold unsalted butter
  • 1⅓ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1½ tablespoons whole milk
  • 1 large egg yolk
  1. Preheat oven to 350°. Lightly spray 1 (9-inch) fluted tart pan with removable bottom with baking spray with flour.
  2. On a lightly floured surface, roll out dough to ¼-inch thickness. Carefully transfer piecrust into prepared pan, and gently press into bottom and up sides. Trim any excess dough at top of pan. Using tines of a fork, pierce bottom and sides of dough. Bake on bottom rack of oven until crust is lightly golden, 10 to 15 minutes. Let cool completely.
  3. In a large bowl, beat cream cheese until creamy. Add sugar and zest; beat until creamy. Add juice and vanilla; beat until smooth. Add eggs, one at a time, beating just until combined after each addition. Stir in cream. Pour filling into cooled piecrust.
  4. Bake on center rack of oven until crust is golden and center is set, 30 to 35 minutes.
  5. Let cool completely. Refrigerate until ready to serve. Garnish with whipped cream, raspberries, and lemon, if desired.
  1. Cut butter into ¼-inch cubes. Freeze until firm, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, and salt. Add frozen butter cubes; beat on low speed until butter is broken into small pieces, about 1 to 2 minutes. (If any large pieces of butter remain, squeeze between fingers to break up.)
  3. In a small bowl, whisk together milk and egg yolk. Add milk mixture to flour mixture, beating at low speed until moist clumps form. Transfer mixture to a large sheet of plastic wrap. Using your hands, bring mixture together to form a cohesive dough. (It is fine if there are visible pieces of butter, as they help create a flaky crust.) Shape dough into a disk, and wrap with plastic wrap. Refrigerate at least 1 hour or overnight. (Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.)


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