Raw Meyer Lemon Tart with Raspberry Filling

Susan | October 4, 2012

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.

Susan’s Tip
*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.

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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