last updated on October 29, 2026
I simply cannot believe that summer is winding down so I am whipping out all of my favorite end of summer recipes before I dive HEAD FIRST into fall recipes. I’m so excited, but also so stoked about these last couple weeks of summer, for things like this lemon raspberry tart! This tart starts with a graham cracker crust, is filled with a creamy lemon filling, then topped with lots of fresh raspberries.
Also, this tart is stunning, and there is no denying that. It looks like a tart that you’d buy for $40+ at the nice bakery in town, so imagine how impressed everyone will be when you bring this to the party. And the best part is, it looks so fancy, but is so easy to make, and that is obviously the ideal combination.
ingredients needed
graham cracker crust
- 2 cups graham cracker crumbs (about 20 squares)
- 1/4 cup brown sugar
- 1/2 cup salted butter, melted
- pinch of salt
lemon filling + toppings
- 3 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 cup lemon juice
- zest of 2 lemons
- 1 tsp vanilla extract
- 2 cups fresh raspberries
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lemon raspberry tart
Ingredients
graham cracker crust
- 2 cups graham cracker crumbs about 20 squares
- 1/4 cup brown sugar
- 1/2 cup salted butter melted
- pinch of salt
lemon filling + toppings
- 3 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 cup lemon juice
- zest of 2 lemons
- 1 tsp vanilla extract
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350F.
- Add the graham crackers* to a food processor and pulse until fine crumbs remain. Add brown sugar, butter, and salt. Pulse until well combined.
- Transfer the mixture to a 10 inch tart pan. Press the graham cracker mixture up the sides, and then flat along the bottom. Transfer to the oven and bake for 10 minutes. Set the crust aside to cool slightly.
- To make the lemon filling, add the heavy cream and sugar to a large pot over medium heat. Whisk intermittently while the mixture heats up, then starts to boil, about 3-4 minutes. Continue to stir while the mixture continues to boil for 5-7 more minutes, until the heavy cream is visibly thicker.
- Take the pot off the heat and add the lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
- Carefully pour the lemon mixture into the graham cracker crust and use an offset spatula to evenly spread the mixture across the crust. Transfer to the fridge to chill and set up for at least 4 hours, or overnight.
- When the tart is fully chilled and set, top with fresh raspberries, then serve. Enjoy!
Do you think it would be ok if I sub the raspberries for strawberries?
yes of course! you’ll just want to try and get strawberries that are pretty uniform in size. or if your strawberries are rather large, i’d consider slicing them first so it’s not so awkward to bite into the tart.
The tart turned out okay but the recipe was far too vague when it came to instructions on making the filling. In general it seems like an odd recipe for filling since it used so much whipping cream and when it didn’t thicken after the recommended amount of time on the stove I was panicking. I kept it on for much longer than what was recommended but it wasn’t thickening at all so I ended up having to add corn starch to it help it. As I was waiting for it to set, I asked a friend of mine, who is a former chef, if he thought it would work and he was quite doubtful given the ingredients in the recipe. I think this recipe would’ve been much better if there was a different method of thickening the filling, or at least giving suggestions if it’s having issues. Overall though, the tart was pretty good and my mum quite enjoyed it.
hi! i’m sorry you felt like the directions weren’t clear enough. i’ll go through and add some clarification. as for the filling, it should work every time without cornstarch! the mixture only thickens slightly on the stovetop, very slightly. the main thickening happens in two phases: when the lemon juice is added (when the acidic lemon juice is added to the cream, it causes the pH to lower, causing the milk proteins to coagulate and thicken), and when it chills in the fridge (it will continue to thicken as it gets colder). the recipe is similar to a lemon posset, just on a larger scale. i hope this helps!
My family and I absolutely loved this! Making it again this weekend!
yay so glad you loved this one! perfect for summer time.
How can the filling thicken if there is no eggs or cornstarch to thicken this? Our heavy cream mixture was super thin and seemed nothing like the finished product. We had to add additional cornstarch. This was basically lemon milk in a pie crust. 2 stars.
hi! the lemon juice acts as a thickener. the mixture only thickens slightly on the stovetop, very slightly. the main thickening happens in two phases: when the lemon juice is added (when the acidic lemon juice is added to the cream, it causes the pH to lower, causing the milk proteins to coagulate and thicken), and when it chills in the fridge (it will continue to thicken as it gets colder). the recipe is similar to a lemon posset, just on a larger scale. i hope this helps! i remade this recipe a couple weeks ago and it worked great.