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Raspberry-Lemon Shortbread Tart


This recipes from Everyday Rachael Ray magazine and is definitely a keeper in everyone's kitchens. It's very easy to make, and absolutely delicious.

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Rate this recipe 4.2/5 (80 Votes)


  • 3 cups frozen (or fresh) raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 3/4 cups sugar
  • Zest and juice 2 lemons (about 1/4 cup juice)
  • 1/4 cup flour
  • Confectioners’ sugar, for dusting


Servings 8
Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

Drain the raspberries in a strainer set over a bowl.

Preheat the oven to 400°F.

Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form.

Use a food processor and pulse the butter, flour and sugar until crumbly.

Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust.

Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°F.

Scatter the drained raspberries evenly over the baked shortbread.

Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow.

Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour.

Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes.

Let cool, then dust with confectioners’ sugar.

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