Recipes › Raspberry (Yellow/Gold) › Golden Raspberry Lemon Tart
Golden Raspberry Lemon Tart
A sunshine-bright dessert tart with tangy lemon curd in a buttery pastry shell, crowned with jewel-like golden raspberries. Yellow raspberries have a gentler, honeyed sweetness compared to red, and they look absolutely spectacular against the yellow curd. A real showstopper.
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Ingredients
- 1½ cups fresh golden raspberries, for topping
- 1¼ cups all-purpose flour
- 7 tbsp cold unsalted butter, cubed
- 3 tbsp powdered sugar, for pastry
- 1 egg yolk, for pastry
- 2 tbsp cold water
- 4 large eggs, for curd
- ¾ cup granulated sugar, for curd
- ½ cup lemon juice, freshly squeezed (about 4 lemons)
- 2 tsp lemon zest
- 4 tbsp unsalted butter, for curd, cubed
Contains: cereals gluten, eggs, milk.
Method
- Make pastry: blend flour, powdered sugar, and butter until it resembles breadcrumbs. Mix egg yolk with water and add, bringing dough together quickly. Shape into a disk, wrap, and chill 20 minutes.About 8 min
- Preheat oven to 375°F. Roll out pastry and press into a 9-inch tart pan. Prick base with a fork. Line with parchment and baking weights and blind bake for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.About 30 min
- Make lemon curd: whisk eggs, sugar, lemon juice, and zest in a heavy saucepan over medium-low heat, stirring constantly, for 10 minutes until thick enough to coat a spoon. Remove from heat and stir in butter until melted.About 12 min
- Pour warm curd into the cooled tart shell. Refrigerate for at least 2 hours until set.About 3 min
- Arrange golden raspberries in concentric circles over the set curd. Serve chilled, dusted lightly with powdered sugar if desired.About 7 min
Tips
- Golden raspberries are even more delicate than red — handle minimally and don't refrigerate once arranged.
- The tart shell can be made a day ahead and stored at room temperature in the pan.
- Curd will thicken further as it chills — don't panic if it seems loose when you pour it.
Ring the changes
- Use a mixture of golden and red raspberries for a more dramatic color contrast.
- Replace lemon curd with a white chocolate ganache base for a sweeter, richer tart.
Keeping it
Refrigerate assembled tart for up to 2 days. Add raspberries just before serving.
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