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Perfect Raspberry Lemon Curd Tart Recipe with Easy Buttery Shortbread Crust

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A delightful tart featuring a buttery shortbread crust filled with luscious raspberry lemon curd, perfect for any occasion and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 medium lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1 cup (120g) fresh raspberries

Instructions

  1. Make the Buttery Shortbread Crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and vanilla extract. Using an electric mixer with a paddle attachment or your fingers, blend until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This usually takes about 3-5 minutes. Don’t overmix; you want some texture.
  2. Press the Dough into the Tart Pan: Transfer the crumbly dough to your 9-inch tart pan with a removable bottom. Using your fingers or the bottom of a glass, press the dough evenly into the bottom and up the sides of the pan. Aim for about 1/4 inch (6mm) thickness all around. Chill in the fridge for at least 30 minutes to firm up.
  3. Blind Bake the Crust: Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake for 15 minutes, then carefully remove the weights and parchment and bake another 10 minutes or until the crust is golden and cooked through. Let it cool completely on a wire rack.
  4. Prepare the Raspberry Lemon Curd: In a medium saucepan, whisk together the eggs and sugar until smooth. Stir in the freshly squeezed lemon juice and lemon zest. Place the saucepan over low heat and add the butter pieces. Cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens and coats the back of the spoon, about 10-12 minutes.
  5. Strain and Cool the Curd: Pour the lemon curd through a fine mesh sieve into a bowl to remove zest bits and any cooked egg bits. Let it cool to room temperature. Stir gently to incorporate any separated butter.
  6. Assemble the Tart: Once the curd is cool, fold in the fresh raspberries gently, trying not to crush them. Pour the mixture into the cooled shortbread crust and smooth the top with a spatula.
  7. Chill the Tart: Refrigerate the tart for at least 2 hours, preferably longer, to let the curd set fully and the flavors marry.
  8. Serve and Enjoy: Remove the tart from the pan carefully, slice with a sharp knife, and serve chilled or at room temperature. Garnish with extra fresh raspberries or a dusting of powdered sugar if desired.

Notes

Keep butter cold for the crust to ensure flaky texture. Don’t skip blind baking to avoid soggy crust. Cook lemon curd slowly over low heat to prevent scrambling eggs. Strain curd for silky smooth texture. Fold raspberries gently to keep them intact. Chill tart thoroughly for best flavor and texture. Use a sharp serrated knife to slice cleanly.

Nutrition

Keywords: raspberry lemon curd tart, shortbread crust, lemon tart, raspberry dessert, easy tart recipe, buttery crust, summer dessert

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