Lemon raspberry tart features a silky lemon mascarpone filling nestled in a buttery shortbread crust. A simple raspberry coulis and fresh berries finish this eggless dessert, making it elegant yet easy to prepare.
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Entertaining should be enjoyable, not stressful. If you want a dessert that’s quick, impressive, and reliable, this lemon raspberry tart fits the bill. It’s light, creamy, and bright — perfect for gatherings or a special weeknight treat.
Why you will love this lemon tart
- Quick shortbread crust — the crust is pressed into the pan, no rolling required.
- Easy lemon mascarpone filling — silky, mousse-like filling that comes together in minutes.
- Simple decoration — raspberry coulis, fresh berries, and a sprinkle of lemon zest make a beautiful finish.
- Make ahead — assemble up to two days in advance for stress-free entertaining.
Ingredient notes
Scroll to the recipe card at the bottom for exact amounts and the printable recipe.
- All-purpose flour — provides structure for the shortbread crust.
- Confectioners’ sugar — powdered sugar adds fine texture and sweetness to the crust and filling.
- Kosher salt — a small amount balances sweetness. Use half the amount if substituting table salt.
- Unsalted butter — cold butter yields a tender, crumbly crust. If using salted butter, omit added salt.
- Heavy cream — whipped to stiff peaks for a light, mousse-like filling.
- Mascarpone cheese — gives the filling rich structure. Block cream cheese can substitute if necessary, with a slightly tangier flavor.
- Vanilla — a touch of pure vanilla rounds out the flavors.
- Lemon — use the zest and freshly squeezed juice from one large lemon; save a little zest for garnish.
- Raspberry coulis — homemade or high-quality store-bought coulis works well for decorating.
- Raspberry jam — optional; a thin layer under the filling boosts raspberry flavor.
How to make the shortbread crust
Combine the flour, confectioners’ sugar, and kosher salt. Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
Use clean hands to bring the dough together, then press it evenly into the bottom of an ungreased 9-inch tart pan with a removable bottom. Prick the base a few times with a fork and chill while the oven preheats.
Bake the crust for 15 minutes. Remove it and press the dough gently with a flat-bottomed cup, prick again, and return to the oven for another 5–10 minutes, until lightly golden. Let the crust cool completely before adding the filling. The crust can be made up to one day ahead; once cool, cover and store at room temperature.
How to make the lemon mascarpone filling
Whip cold heavy cream with confectioners’ sugar until stiff peaks form and set aside. In a separate bowl, beat mascarpone with vanilla until smooth. Fold in lemon zest and lemon juice, then gently fold the whipped cream into the mascarpone mixture until fully combined. If the mascarpone curdles slightly after adding lemon, folding in the whipped cream will restore a smooth texture.
How to decorate the tart
Optionally spread a thin layer of raspberry jam over the cooled crust. Spread the lemon mascarpone filling into the shell and smooth with an offset spatula.
Drop spoonfuls of raspberry coulis in a circular pattern around the edge, then add a smaller circle of dollops toward the center. Use a toothpick to drag the coulis between circles to create a pretty pattern. Garnish with fresh raspberries and extra lemon zest. Chill until ready to serve.
Expert tips for this tart
- Bake the crust a day ahead; it must be completely cool before filling.
- Whip mascarpone with vanilla before adding lemon to keep the filling silky.
- Store the assembled tart in the refrigerator; it can sit out safely for about an hour before serving.
- Use a sharp knife and wipe between slices for clean cuts.
- Extra coulis makes a great sauce for individual servings or ice cream.
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Frequently asked questions
What if I don’t have a tart pan?
Use a 9-inch springform pan or a 9×9-inch baking pan for a rustic variation. Line a springform pan with parchment if you want to lift the tart from the base. For bars, line a 9×9 pan with parchment overhang to lift and slice easily.
Where do I find mascarpone cheese?
Most grocery stores carry mascarpone near deli or specialty cheeses. Trader Joe’s often has a good price.
What does lemon tart taste like?
This tart combines a crumbly shortbread base with a light, creamy lemon filling that’s bright but not overly tart, finished with sweet-tart raspberry swirls. The texture is more airy than a dense cheesecake.
How can I garnish the tart?
Fresh raspberries and lemon zest are ideal. Save any extra coulis for serving or drizzling over individual slices.
How to store
Cover and refrigerate leftovers for up to five days.
If you make this Lemon Raspberry Tart, I’d love to see a photo—tag on Instagram to share your creation and inspire others to bake!
More lemon recipes
- Lemon Raspberry Bars
- Lemon Bar Cookies
- Strawberry Lemonade Cookies
- Lemon Truffles
- Homemade Lemon Cupcakes
- Lemon Pistachio Biscotti
If you try this recipe, please come back and leave a review and a star rating. I read every comment and appreciate your feedback.
Lemon Raspberry Tart
A creamy lemon mascarpone filling sits in a tender shortbread crust with a raspberry coulis and fresh berries for decoration.
20 minutes
25 minutes
30 minutes
1 hour 15 minutes
Ingredients
Shortbread Crust
- 1 ¼ cups all-purpose flour (157g)
- ¾ cup confectioners’ sugar (90g)
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold (113g)
Lemon mascarpone filling
- ½ cup heavy whipping cream, cold (120mL)
- ¼ cup confectioners’ sugar (30g)
- 8 ounces mascarpone cheese (227g)
- ½ teaspoon pure vanilla extract
- 1 large lemon, zested
- 2 teaspoons fresh lemon juice
Assembly and decoration
- 3 tablespoons raspberry jam (optional)
- ¼ cup raspberry coulis
- Fresh raspberries, for garnish
Instructions
- For the crust: Mix flour, confectioners’ sugar, and salt. Cut in cold butter until pea-sized pieces remain. Press the dough into the bottom of an ungreased 9-inch tart pan with removable bottom, prick with a fork, and chill while heating the oven to 350°F.
- Bake the crust 15 minutes. Remove, press the dough flat with a cup, prick again, and bake 5–10 more minutes until lightly golden. Cool completely before filling. (Can be made up to one day ahead.)
- For the filling: Whip cold heavy cream and confectioners’ sugar to stiff peaks and set aside. In another bowl, beat mascarpone with vanilla until smooth, then mix in lemon zest and lemon juice. Fold the whipped cream into the mascarpone until combined.
- To assemble: If using, spread a thin layer of raspberry jam in the cooled crust. Spread the lemon filling into the crust and smooth. Dot coulis around the edge and in a smaller circle toward the center. Drag a toothpick through the coulis to create a decorative pattern. Top with fresh raspberries and lemon zest. Refrigerate until serving.
Notes
*Mascarpone can be used straight from the refrigerator.
**Raspberry jam is optional.
If the mascarpone curdles slightly after adding lemon, folding in whipped cream will restore smoothness.
Can be prepared up to two days ahead. Store leftovers covered in the refrigerator for up to five days.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 276Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 180mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 6g
The nutrition information is an estimate and may not be entirely accurate.