Raw Meyer Lemon Tart with Raspberry Filling
When I see Meyer lemons at the market, I always get excited. Why? I think it has something to do with the name. It is romantic. It’s not a lemon, it is a MEYER lemon. Kind of like how “Key Lime” sounds more romantic than “lime”. Thought to be a cross between a lemon and an orange, Meyer lemons are not quite as tart as regular lemons. They have a wonderful deep yellow skin and are actually sweet enough to eat.
The light lemon “souffle” combined with jammy raspberry layer satisfies all of your lemon cravings and makes a great dessert for raw and non-raw alike. It is another one of those recipes that people will not believe is healthy, let alone raw. I know you will enjoy this lemon tart.
I used my favorite 8-inch deep tart pan for this tart. I love the extra deepness plus the beautiful fluted edge that it gives. You can find it here: My favorite 8″ deep tart pan.
*I love my 8″, deep tart pan for these type of recipes. It is deeper than a regular tart pan and has a pretty edge. You can fine it here: My favorite 8″ deep tart pan.
Raw Meyer Lemon Raspberry "Souffle" Tart
SERVES 8-10
Crust
- 2 cups macadamia nuts
- 4 dates, softened in water and drained
- Blend macadamia nuts and dates in food processor until finely ground.
- Pat crust into tart pan with removable bottom.*
Jam Layer
- 2 pints raspberries
- 4 dates
- Purée raspberries and dates in food processor.
- Pour over crust and dehydrate at 115 degrees until raspberry purée has reduced and has a jam like texture.
- Chill
Lemon Filling
- 1 cup meyer lemon juice
- 2 cups cashews, soaked 6 hours, drained and rinsed
- 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
- 3/4 cup coconut butter, softened
- 1/4 cup coconut oil, softened
- 2 teaspoons Meyer lemon zest
- pinch of turmeric, for color
- Place all ingredients in high-speed blender. Blend until very smooth.
- Pour over cooled jam layer and chill at least 6 hours or until set.
Lynette wrote on March 14, 2015
Lovely! Thankyou for explaining Meyer lemons-we don’t have them in the UK!
MARIA DE LOURDES ARAUJO wrote on March 6, 2015
BOM DIA !!! OLHA VC É INCRÍVEL,SUAS RECEITAS FOTOS PERFEITAS, MUITO BEM EXPLICADA SUAS RECEITAS,AMEI DE PAIXÃO.
MAS UMA VEZ PARABÉNS!!!!!!
Yan Ho wrote on February 13, 2015
Hello!
Can I substitute coconut butter to agar agar?thanks
Susan wrote on February 13, 2015
I haven’t tried it. Cheers!
DeenaFit wrote on February 4, 2015
What is Irish Moss?
HILA wrote on January 7, 2015
Can I use frozen raspberries? Fresh raspberries are not available in Israel most of the time.
Lauren wrote on September 2, 2014
Hi, what did you use instead of irish moss? Or did you simply take the irish moss out? I read your article about irish moss causing inflammation among other things and wondered how you went about altering this recipe! Thanks 🙂
Susan wrote on September 6, 2014
I omitted it and re-wrote the recipe. You can make it just as it is written here. Cheers!
Jill wrote on October 10, 2014
Thank you for the updated recipe. Can’t wait to make this!!!
Susan wrote on October 19, 2014
Hi, Jill, You are so welcome! Cheers!
Iman wrote on August 30, 2014
Hi there,
When dehydrating the pie crust, do you leave it in the tin or remove it after it’s chilled in the fridge and then put it in the dehydrator?
Susan wrote on August 30, 2014
I usually dehydrate in the pan but make sure you have a non-reactive metal. Cheers!
martina wrote on August 24, 2014
the pie dish you like to use is metal-based. are u aware this has an ironizing effect on food and is highly recommended not to use on organic raw produce, particularly. we use ceramic knives for a reason! eeeek. hint: if we all do yoga once a day for a couple of hours; after a number of years, we can feel what is good or bad for us without having to read a book or hear it from someone else.
Susan wrote on August 24, 2014
Martina, Do you mean ionizing? Actually, the tart pans are made with non-reactive metal. And I think it is wonderful that you can do yoga for a couple of hours a day! Cheers!