Raspberry Lemon Tart with Vanilla Cream

If you like lemon tart – you’re going to LOVE this raspberry lemon tart! It’s a sweet combination between lemon, raspberry and vanilla, and it’s simply divine and so tasty.

A buttery crust filled with lemon and raspberry cream topped with vanilla whipped cream and lots of raspberries and lemon peel. YUM!

Raspberry Lemon Tart with Vanilla Cream

Photo: Natalie Levin

4.5 from 6 votes

Raspberry Lemon Tart with Vanilla Cream

Servings 24 cm round tart pan
Author Natalie


For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter cut into cubes
  • 40 grams icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water as needed

For lemon and raspberry filling:

  • 3 large egg yolks
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • Zest of one lemon
  • 400 grams sweetened condensed milk
  • 150 ml. lemon juice
  • 100 grams frozen or fresh raspberries

Vanilla cream:

  • 375 ml. heavy cream
  • 25 grams sugar powder
  • 1 tsp. vanilla extract
  • 1 tsp. cream stabilizer or instant vanilla pudding mix


  • Dried raspberries
  • Lemon peel



  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 5-6 minutes or until it is brown but still not completely baked.
  4. Cool at room temperature.

Lemon and raspberry filling:

  1. In a bowl beat egg yolks, vanilla, salt, lemon zest and condensed milk until blended.
  2. Add lemon juice and mix until smooth.
  3. Pour the mixture into the crust and sprinkle raspberries on top.
  4. Bake for about 10-15 minutes, or until the lemon filling is set on the edges but still slightly soft in the center.
  5. Cool completely at room temperature before decoration.

Vanilla cream:

  1. In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer until you get stable cream.
  2. Transfer the cream into a pastry bag with a Saint Honoré piping tip drizzle long strips on top of lemon and raspberry cream.
  3. Garnish with raspberries and dried lemon peel.

Recipe Notes

  • Keep the pie in a closed container in the refrigerator up to 3-4 days. Add the decoration before serving.
  • You can use fresh raspberries for decoration.
  • Instead of lemon you can use key-lime or lime. Flavors will vary accordingly.
Raspberry Lemon Tart with Vanilla Cream

Photo: Natalie Levin

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