There's something about the combo of tart lemon and sweet raspberries that just screams summer. Last weekend, I was out on the back porch with a bag of lemons and a pint of raspberries, and I knew I had to make something that didn't require a lot of fuss. This easy dessert is the result: a buttery shortbread crust, a creamy lemon filling, and a burst of raspberry on top. It's the kind of dessert you can throw together without breaking a sweat.
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I've made this in my trusty cast iron skillet and in a regular baking dish, and it works great either way. The key is to keep it simple and let the ingredients shine. No fancy equipment, no complicated techniques. Just good food that tastes like you spent hours on it.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Use a good all-purpose flour like King Arthur. You can substitute with gluten-free flour blend if needed.
1/2 cup (115g) unsalted butter, cold and cubed
Cold butter creates a flaky crust. You can use salted butter but reduce the added salt.
1/4 cup (50g) granulated sugar
Regular white sugar works best. Coconut sugar gives a deeper flavor but changes the color.
1/4 teaspoon salt
Just a pinch to balance the sweetness.
2 large eggs
Room temperature eggs mix better. If in a hurry, place them in warm water for 5 minutes.
3/4 cup (150g) granulated sugar
For the filling. You can reduce to 1/2 cup if you prefer less sweet.
1/4 cup (60g) fresh lemon juice
About 1-2 lemons. Always use fresh for best flavor.
1 tablespoon lemon zest
Zest the lemons before juicing. Use a microplane for fine zest.
1/4 cup (30g) all-purpose flour
Helps thicken the filling. You can use cornstarch instead.
1/2 teaspoon baking powder
Gives a little lift to the filling.
1 cup (120g) fresh raspberries
Fresh or frozen. If using frozen, do not thaw and add a few extra minutes to bake.
Tips & Tricks
Don't overmix the crust
Overworking the dough makes it tough. Mix just until it comes together.
Blind bake the crust
This prevents a soggy bottom. If you skip it, the filling will soak in.
Let it cool completely
The filling sets as it cools. Cutting too early will result in a mess.
Pro Tips
Step-by-Step Instructions
1. Preheat oven to 350°F (175°C)
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or baking dish.
2. Make the crust
In a bowl, combine 1 1/2 cups flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal. Press evenly into the bottom of the prepared pan.
3. Blind bake the crust
Bake for 15 minutes, until lightly golden. Remove from oven and set aside. This ensures a crisp bottom.
4. Prepare the filling
In a separate bowl, whisk the eggs, 3/4 cup sugar, lemon juice, and zest until well combined. Add 1/4 cup flour and baking powder; whisk until smooth.
5. Pour filling over crust
Pour the filling over the hot crust. Gently place the raspberries on top, distributing evenly.
6. Bake until set
Return to the oven and bake for 25-30 minutes, until the edges are golden and the center is set (gently jiggle – it should be just slightly wobbly). The internal temperature should reach 200°F (93°C).
7. Cool completely
Let cool on a wire rack for at least 1 hour. The filling will set as it cools. Then slice and serve.
Delicious Variations
Add a crumble topping
Mix 1/2 cup flour, 1/4 cup sugar, and 3 tbsp butter; sprinkle over before baking.
Make it gluten-free
Use a 1:1 gluten-free flour blend in both crust and filling.
- Swap raspberries for blueberries or blackberries.
How to Store Lemon Raspberry Desserts Easy
Refrigerator
Store covered in the refrigerator for up to 3 days.
Freezer
Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Serve chilled or at room temperature. If you must warm it, microwave for 10 seconds.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
Yes, but fresh lemon juice gives a brighter flavor. If using bottled, use 2 tablespoons less.
Q: How do I know when the dessert is done?
The edges will be golden and the center will be set but slightly jiggly. A knife inserted near the edge should come out clean.
Q: Can I make this ahead of time?
Absolutely! Make it a day ahead and keep it in the fridge. It actually tastes better the next day.
Q: What if I don't have a tart pan?
Use a 9-inch pie dish or a square baking pan. Adjust baking time slightly if needed.
Q: Can I use frozen raspberries?
Yes, but don't thaw them. Add 5 minutes to the baking time to compensate for the extra moisture.
If you love this easy lemon raspberry dessert, give it a try and let me know how it turns out!
Lemon Raspberry Desserts Easy
Bursting with bright lemon and juicy raspberries, this easy dessert is the perfect summer treat.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup (120g) fresh raspberries
📋 Instructions
- 1Preheat oven to 350°F (175°C) — Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or baking dish.
- 2Make the crust — In a bowl, combine 1 1/2 cups flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal. Press evenly into the bottom of the prepared pan.
- 3Blind bake the crust — Bake for 15 minutes, until lightly golden. Remove from oven and set aside. This ensures a crisp bottom.
- 4Prepare the filling — In a separate bowl, whisk the eggs, 3/4 cup sugar, lemon juice, and zest until well combined. Add 1/4 cup flour and baking powder; whisk until smooth.
- 5Pour filling over crust — Pour the filling over the hot crust. Gently place the raspberries on top, distributing evenly.
- 6Bake until set — Return to the oven and bake for 25-30 minutes, until the edges are golden and the center is set (gently jiggle – it should be just slightly wobbly). The internal temperature should reach 200°F (93°C).
- 7Cool completely — Let cool on a wire rack for at least 1 hour. The filling will set as it cools. Then slice and serve.
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.
