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.
Michelle Endersby wrote on October 5, 2012
The recipe sounds wonderful – we have trouble getting Irish Moss in Australia – could I use chia seeds instead? I have a meyer lemon tree full of lemons at the moment!!
Susan wrote on October 5, 2012
Chia seeds will not work for a substitute for the Irish Moss in this recipe. Cheers!
Carol wrote on October 5, 2012
I have never used/seen/heard of Meyer Lemons before. I will for sure be looking for them now!! Wow! I am just salivating looking at the photo, lol. Thank you, Susan!
Averie @ Averie Cooks wrote on October 5, 2012
Stunning! The pie, the raw/vegan filling, the layer of jam. And I have those plates from Anthro too! Well, just 1 and a bowl. I don’t actually eat on mine. I just take pics using it 🙂
Carrie L Carree wrote on October 5, 2012
Thanks for the recipe, I have a Meyer Lemon tree in my front yard and I spend all year looking for recipes to use them in and this one looks to be a keeper!!
georgina wrote on October 5, 2012
Can I leave out the coconut without adversely affecting the texture?
Cora wrote on October 5, 2012
How do you do it? You keep coming up with these fantastic recipes….Absolutely beautiful…I have to look for these lemons…Looking forward to your next creation….yum….
Susan wrote on October 5, 2012
Cora, my mama taught me well! Cheers!
Laura. Reinhardt wrote on October 5, 2012
This looks absolutely divine & it doesn’t even have any chocolate in it! (I usually only gravitate towards chocolate desserts!) Thank you so much for the recipe:) How long does it usually take in the dehydrator (the jam layer?) Thanks again, Laura
Stella wrote on October 5, 2012
This sounds so delicious, love it! Is there anything I can use instead of Irish moss? I can’t get that anywhere.
Susan wrote on October 5, 2012
Irish Moss is readily available on-line. I will put a link in the post as to the one I order. You can also order it through the store in Rawmazing. CHeers!
Mathilda wrote on October 5, 2012
Fascinating how simple dates + nuts make such a good looking crust °v°