Lemon Curd & Raspberry Pie

Raspberry Lemon Tart

Lemon-raspberry tart is a perfect dessert for fans of fruit cakes. Its preparation consists of three stages, so it is not the fastest dessert, but if you follow the recipe, you can’t go wrong! You can also prepare a tart without baking using this recipe, using crushed cookies as the base. Shortcrust pastry, homemade raspberry jelly and lemon curd with white chocolate. This recipe will be perfect as a fruit mazurka for Easter.

How can you change this recipe? Here are some sample modifications to the recipe:

  • No-bake tart – to prepare the base you need dry cookies, e.g. biscuits, digestive, cantuccini, butter cookies and butter and/or white chocolate. Grind the cookies into dust, e.g. in a food processor, blender or using a rolling pin or meat mallet. Mix the ground cookies with melted butter and/or chocolate (approx. 100 g of butter per 200 g of cookies). Mix this mass thoroughly and pour it into the tart tin. Place the prepared form in the fridge until the crust hardens. Pour the cooled jelly onto the cooled crust and continue with the recipe.
  • The crust recipe below is the most universal recipe for shortcrust pastry in the ratio of 3:2:1 (flour: butter: sugar). You can modify this rule as you wish. For this recipe I used 100% coarse ground flour, but you can also use regular (all-purpose) or a mix of both flours. You can also add a tablespoon of startch and/or sour cream to the dough, which will make the dough even more crumbly.
  • You can use any fresh or frozen fruit for the jelly, and you can replace the gelatin with agar.
  • You can use any citrus fruits other than lemon for lemoncurd, and you can omit the addition of white chocolate.

What’s the best way to bake a tart?
You can bake the tart in a glass or ceramic tin with wavy sides designed specifically for tarts and quiches, or in an ordinary round dish. Such dishes look very nice on the table. You can also use a metal tart pan. Those with a movable bottom will work best. They make it easier to remove the tart tin and transfer it to a plate. However, the movable bottom may be problematic during transport or when placing the tart in the fridge. You have to be careful not to let the pie fall out of the pan. The best solution are perforated (with holes) tart forms and rings. They enable even baking of the cake. When using a mold with a perforated bottom, make sure that the dough is well cooled before baking; the dough cannot be too soft so that it does not leak from the mold. Using rings, simply roll out the dough on baking paper, place a ring on the dough, cut the dough to fit the ring and fill the sides with the rest of the dough. Transfer the prepared ring with the dough on paper to the oven tray and place it in the preheated oven.

What fruit should you make a tart with?
Instead of lemon curd, you can prepare a mass of oranges or limes using exactly the same recipe, only replacing the lemons with other citrus fruits.
You can prepare homemade jelly not only from raspberries but from any fruit, e.g. strawberries, cherries, currants, blackberries, blueberries. Fresh fruits such as kiwi, pineapple, papaya and mango prevent the gelatin from setting, but since the fruits are cooked in advance, you can also use them.

Can the crust be baked the day before?
The crust should be completely cool before adding the filling. You can definitely bake the cake the day before! Set the baked cake aside to cool, do not put it in the fridge. When the cake cools down, you can cover it with, for example, a paper towel or a cloth.

Do I need to weigh down the tart?
The purpose of weighing the tart is to prevent the dough from rising and creating unsightly bubbles. However, it makes baking difficult, so remove the weight for the last few minutes of baking to allow the crust to bake.
If you don’t have the courage to weigh the tart, just poke holes in the dough with a fork to prevent the dough from rising. Observe the cake in the oven – if bubbles appear despite puncturing the cake, pierce them with e.g. a stick or a fork. The dough will fall and after baking the bottom will be even.

What to load the tart with?
Place baking paper on the dough and put something to weigh the tart down, e.g. beans, peas, chickpeas, rice, metal or ceramic balls.

Do you need to grease the tart pan?
The shortcrust pastry is very fatty, so there is no need to additionally grease the pan before baking.

How to use egg whites?
You can use unused egg whites to prepare meringues to decorate the tart.

Lemon-raspberry tart contains gluten. The proportions given below will give us a tart with a diameter of 28 cm.
Read the step-by-step recipe on how to prepare a fruit tart and watch the video below the recipe.
Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!

Lemon Curd & Raspberry Tart

Buttery shortcrust pastry, raspberry jelly and sweet and sour lemon curd. This delicious cake is perfect for spring and summer.
5 from 1 vote
Prep Time 40 minutes
Baking 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American, British, Polish
Servings 12 portions
Calories 267 kcal

Lemon Raspberry Pie Recipe

Ingredients
 
 

Crust

  • 2 egg yolks
  • 100 g butter
  • 50 g powdered sugar
  • 150 g flour (coarse ground or all-purpose)
  • salt

Raspberry jelly

  • 300 g raspberries (fresh or frozen)
  • 1 tbsp sugar
  • 2 tbsp gelatin
  • 3 tbsp cold water

Lemoncurd

  • 2 lemons (juice and zest)
  • 50 g sugar
  • 2 eggs
  • 100 g white chocolate
  • 70 g butter

Instructions
 

Crust

  • Mix cold butter, sugar, flour and salt until combined. Finally, add 2 egg yolks and knead until a dough is formed. Knead the ingredients as shortly as possible so that the crust does not become hard. You can use a food processor, mixer or your hands for this.
    2 egg yolks, 100 g butter, 50 g powdered sugar, 150 g flour, salt
  • Put the prepared dough in the form. You can sprinkle the dough with flour and roll it out or cover the form with the dough with your hands. Place the form lined with dough in the freezer for approx. 15 minutes or in the refrigerator for approx. 1 hour.
  • Prick the cooled dough with a fork, put it in an oven preheated to 180 °C (conventional heating356 °F) and bake for approx. 15-20 minutes until the crust is golden brown. If you weight the cake with e.g. beans or ceramic balls, remove it after about 10 minutes to allow the crustake to bake.
  • Leave the baked crust in the tin to cool.

Raspberry jelly

  • Pour cold water over the gelatin and leave for a few minutes to swell.
    2 tbsp gelatin, 3 tbsp cold water
  • Put the raspberries and sugar into the pot. Cook for a few minutes so that some of the liquid evaporates. If you are using frozen raspberries, you can take them out earlier to thaw them. Frying frozen raspberries will take longer than fresh ones because they release more juice. When the raspberries are cooked, turn off the heat and add gelatin. Do not cook the gelatin because it will lose its properties and the jelly will not set! Stir until the gelatin dissolves.
    300 g raspberries, 1 tbsp sugar
  • When the jelly cools down, pour it onto the cooled cake and put it in the fridge.

Lemon curd

  • When the jelly sets in the fridge, you can prepare the lemoncurd. Steep the lemons in hot water. Then dry the lemons, grate the zest and squeeze the juice.
    2 lemons
  • Pour lemon juice into a pot, add zest, butter, chocolate and sugar and cook until all ingredients melt.
    50 g sugar, 100 g white chocolate, 70 g butter
  • Crack 2 eggs into a bowl and mix. Add the hot lemon mixture to the eggs in small batches, stirring constantly. If you pour the hot liquid too quickly, lumps will form and you will get scrambled eggs instead of lemon jelly. When all the liquid is combined with the eggs, pour the entire mixture back into the pot.
    2 eggs
  • Cook the pot with the lemon mass over low heat, stirring constantly until the mass begins to thicken. When the mixture has the consistency of jelly, turn off the heat, strain it through a strainer and set aside to cool for a few minutes.
  • Pour the strained, slightly cooled mixture onto the raspberry jelly and put the pie back in the fridge to harden. When the lemoncurd hardens, you can decorate the cake. Enjoy your meal!

Video

Watch how to make homemade tart with lemon curd and raspberries jelly step by step video.
Like this recipe?Click here to subsribe to SaltedPasta YouTube channel!

Notes

Due to the thickening time of the jelly and lemon curd, it is worth making the cake the day before.

Nutrition

Serving: 100gCalories: 381kcal (19%)Carbohydrates: 40g (13%)Protein: 7g (14%)Fat: 23g (35%)Saturated Fat: 13g (80%)Trans Fat: 1gCholesterol: 131mg (44%)Sodium: 39mg (2%)Potassium: 147mg (4%)Fiber: 3g (12%)Sugar: 23g (25%)Vitamin A: 640IU (13%)Vitamin C: 16mg (19%)Vitamin D: 1µg (10%)Vitamin E: 1mg (10%)Vitamin K: 6µg (5%)Calcium: 53mg (5%)Iron: 1mg (8%)Manganese: 0mg (21%)Magnesium: 16mg (4%)Zinc: 1mg (4%)Folic Acid: 27µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

Similar Posts

Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments