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.
Nelly Vermeulen wrote on March 26, 2016
Thanks Susan I’ll make this again for Easter. I can always count on you for the best recipes. Happy Easter to you and yours!
Susan wrote on March 26, 2016
You are welcome, Nelly! I am so glad you like it. Happy Easter to you and yours, too!
vanda wrote on February 28, 2016
Hi Susan,
You said irish moss is causing inflamation. So what you suggest to use instead? I am trying to make pizza Markus Rothkranz style. His pepperoni calls for irish moss.
Thanks,
Joi wrote on July 15, 2016
One great replacement for Irish Moss is kelp paste made from blending kelp noodles with water. Another option could be psyllium husks or powder. I have made the pepperoni from Markus and I am 99% sure that either of these would work fine. Go with the kelp paste first. Nouveau Raw has more detailed instructions on kelp paste if you want to read more about it.
Susan wrote on March 2, 2016
You would have to ask Markus about that. I am not familiar with the recipe. Cheers!
Lisa wrote on June 2, 2016
Hi – what did you replace the Irish Moss with in this recipe?
“So there you have it. Armed with that information, you will not see Irish Moss used in any more recipes designated for consumption on this website. I am also redoing the Lemon Raspberry Souffle Tart that I published last week, replacing Irish Moss on the ingredient list.
Thanks.
Susan wrote on June 2, 2016
I reworked the recipe. It wasn’t replaced ingredient for ingredient, I used cashews and coconut butter for the set up. Cheers!
Mazaa wrote on December 8, 2015
Hi Susan,
Our raspberries come in 125g punnets, would two punnets do for the ‘pints’ in the recipe?
Susan wrote on December 9, 2015
Hi, Mazaa, Honestly, I had no idea what the ratio of pints to punnets is. This is what I could find: 1 cup of raspberries = about 123 grams. And a pint is about 2 cups of raspberries. I hope that helps. I am not sure if it is completely accurate. Cheers!
Inbar wrote on September 15, 2015
We don’t have Meyer lemons here 🙁
Will this recipe be too sour with regular lemons?
Thanks!!
Susan wrote on September 17, 2015
Yes, but you might want to adjust your sweetener. Cheers!
Dixie Fahner wrote on July 19, 2015
Where is your tart crust recipe?
Susan wrote on July 19, 2015
Hi, Dixie, It is in the beginning of the recipe. Right at the top under “Crust”. Cheers!
Linda Sue wrote on July 5, 2015
Thank you for the recipe. My husband won’t eat raspberries, so I will probably use strawberries or blueberries instead.
Susan wrote on July 6, 2015
Hi, Linda Sue, Sounds like a good substitution! Cheers!
Dasha wrote on July 4, 2015
That looks amazing. I tried (and failed) to make raw cakes many times. The taste is always wonderful but consistency is not cake like but more like parfait :). Did you just chilled your tart or froze it? I am not sure, but I think I can spot some ice crystals in the photo?
Susan wrote on July 6, 2015
Hi, Dasha, These torts are not supposed to have the consistency of a baked cake. They are more like a cheese cake or a pie. The ice crystals are there because I couldn’t photograph the cake the same day I made it so I froze it. It doesn’t need to be frozen. You can follow the recipe and it will turn out just fine. Cheers!
Tatyana wrote on April 5, 2015
Susan— what a great recipe! My whole family and colleges really enjoyed the tart and are asking for more! Thank you and keep up the good work!
Susan wrote on April 6, 2015
Hi Tatyana, Thank you very much and I’m thrilled to hear your family and colleagues enjoyed the Tart. Enjoy more 🙂 Cheers!
Dalini wrote on March 30, 2015
What do you mean when you say dehydrate , do you mean cook , or how do you do that , thankyou
Susan wrote on April 1, 2015
Hi Dalini! Great question! In order for the recipe to remain raw, the temperature needs to be below 115 degrees. The best way to do this is to use a dehydrator. We love the TSM Dehydrator. There is great information about dehydrating on the FAQ page: http://www.rawmazing.com/faq/ Cheers