Lemon Tart w/Candied Raspberries

I've had this tart bookmarked for so long now. I'd been craving a lemon tart all summer, but was too busy/too lazy to put it together. Making a crust and a filling? Aw naw, I make too many macarons as it is :P 
I'm glad I finally decided I had to try to knock some things off my growing "to-try" list and pushed myself to make this yesterday. It is sinfully good, and much easier than I could have ever expected.

This tart has many many differing opinions on SmittenKitchen. Although she made it successfully quite a few times, a lot of posters complained about it being too bitter or alternatively, too sweet. I tried to take all this in consideration and absolutely loved the finished product. 

I have to give a shout-out to Joe's cousin Eugenie, who started residency in NYC last year, making the move from Chicago with her husband. In the process of moving, they drove to St Louis to drop off all the items they presumably couldn't fit in an nyc apartment, and I somehow got a 10-cup food processor in the deal. It's been a kitchen MVP for me ever since. I always somehow got by without one, partly because of its cost, partly because I'm always needing the counter space. But now that I have one, making most desserts is such a breeze. 
And what's amazing about this recipe is that both crust and filling can be done in the processor within seconds. Have you ever made tart dough in a food processor? It's too easy
And a big thanks to Eugenie for letting us me use this amazing piece of machinery. Without it, I'd still be whisking/beating/kneading things to death with my puny, little fingers. 

This recipe is unique in the fact that it takes an entire lemon. I kid you not, an entire lemon. I cut off the ends and removed the seeds, but tossed every single other bit into the food processor. 
I believe the posters who didn't cut off the ends got a bitter tart, while those who using Meyer lemons yielded a much sweeter result. 

I used a regular lemon (cut off the ends) and ended up with a fairly sweet tart that mellowed out overnight. I remedied this by adding some lovely candied raspberries cooked in mint and ginger. It added a new dimension to the lemon-y flavor. These candied raspberries would work just as well on any fruity dessert. I'd even eat it by itself, which is saying a lot for someone who isn't a huge fan of cooked fruits.

Oh, and the crust is to die for

Tart Shell
Adapted from SmittenKitchen
Makes 1 9-inch tart

1 1/2 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
zest of one lime or lemon
9 tablespoons butter, cold, cut in cubes
1 large egg

Toss all ingredients except the egg into the processor and pulse until the butter is in pieces the size of oatmeal flakes.
Add in the egg and pulse for long 10-second intervals until the batter combines into one cohesive dough.
Remove the dough and pat it into a greased up tart pan. 
Press the dough evenly into the pan.
(Alternatively, you can chill it for a couple of hours and then roll it out.)
Freeze the dough in the tart shell for about 45 minutes.
Preheat oven to 375 degrees F.
Before baking, use a fork and prick the shell all over.
Cover the tart shell with aluminum foil, pressing tightly against the bottom and sides of the crust.
Bake for 20-25 minutes.
Once removed and cooled, remove the foil. If the crust has puffed, press down gently with the back of a spoon. 
Lower temperature to 350 degrees F, pour lemon filling into the shell and follow directions below.

Lemon Tart
Adapted from SmittenKitchen
Makes 1 9-inch tart

1 average-sized lemon, rinsed and dried
1 1/4 cup sugar
6 tablespoons butter, cut into chunks, room temp
4 large eggs
2 tablespoons cornstarch
1/4 tsp salt

Preheat the oven to 350 degrees F. 
Slice both the edges off the lemon and then cut into thin slices and remove any seeds.
Toss the entire lemon, sugar, and butter into the processor and process until thoroughly pureed.
Add the eggs, cornstarch, and salt until the batter is smooth.
Pour into cooled tart shell. Do not fill past the top of your crust.
Bake for 35-40 minutes or until the filling is set (it should only jiggle slightly).
Let cool on rack, unmold tart pan and chill completely in the fridge.
Best served at room temperature or cold. 

Candied Raspberries 
Adapted from BonAppetit
Enough for one 9-inch tart

1 6-oz container of fresh raspberries
2 tablespoons sugar
1 tablespoon minced ginger
1 tablespoon fresh mint leaves
1 tsp lime or lemon juice
1 tablespoon water

Cook all ingredients in a small saucepan over low heat until the raspberries are soft and juices are released, 2-3 minutes.
Transfer to a small bowl, wrap in plastic, and refrigerate until cold (lasts up to one day in the fridge).
Spread on top of tart before serving (you can omit spreading the raspberry juices if you prefer)


  1. 10 cup food processor! yay!! will you be using it for making almond flour too?

  2. I still prefer to buy almond flour! I would have to make way too much :P


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