Lemon & Raspberry Tart

Perfect summer indulgence!

You will need:

  • 5 eggs
  • 140g caster sugar
  • 150ml Double Cream
  • 3 Lemons (To Make: 100ml juice & 2 tbsp zest)
  • 1 or 2 packs of Raspberries
  • 1 quantity of pastry


  1. Heat oven to 160C/140C fan/Gas 3
  2. Beat all the ingredients, except for the zest and raspberries, together.
  3. Sieve the mixture, and then stir in the zest and raspberries.
  4. Pour the fruity mixture into your pre-baked pastry shell and bake again for 30-35 minutes until just set. The top of the tart will feel springy and moist to the touch.
  5. Leave to cool, then remove the tart from the tin and serve chilled. Once chilled, dust with icing sugar and serve!
  6. Without the raspberries this makes a delicious lemon tart, which is ideally served with warm dark chocolate sauce. As it is, with the raspberries – it is best served with single cream!