Lemon Custard Tart with Raspberries

READY IN: 30mins
Recipe by Geema

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Top Review by chia2160

this was delicious. it's a perfect summer dessert, light, tasty and easy to prepare. i didn't use the big processor, i just mixed everything with a fork for easy clean-up. i used the juice of 1 1/2 lemons and half an orange and decorated with raspberries and blueberries on top, just lovely.

Ingredients Nutrition


  1. Preheat oven to 375, and place rack in center of oven.
  2. Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
  3. Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
  4. Add the lemon and orange juice and switch the machine on and off quickly just to combine.
  5. Pour the filling into the prebaked pastry shell.
  6. Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
  7. Remove from oven and place on a wire rack to cool completely.
  8. This tart can remain at room temperature for several hours before serving.
  9. Up to 2 hours before serving, cover with washed and dried berries.

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