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.
Desri wrote on April 13, 2013
Typos corrected!!!
Hi,
This sounds delicious!
What is the difference between coconut oil and coconut butter?
I have only ever found one thing in the UK which is coconut oil but when hardened people call it coconut butter – but as you use both I think it must be different?
Many thanks!
Susan wrote on April 13, 2013
You can find the answer to that here: http://www.rawmazing.com/faq/
Desri wrote on April 13, 2013
Hi,
This sounds delicious!
What is te diference between cocnut oil and coconut butter?
I have only ever found one thing in the UK which is coconut oil but when hardened people call it coconut butter – but as you use both I think it must be different?
Many thanks!
Desri
Susan wrote on March 19, 2013
SInce this is a raw food site, these recipes have been specifically formulated to be made in a dehydrator to preserve their raw status. I have not tried them in an oven but you are free to experiment using low heat. I can’t provide any further instructions or guarantees since I do not make it that way.
Susan wrote on March 19, 2013
Originally this recipe was written using Irish Moss. I have since stopped using it and I rewrote the recipe. If you want to read more about why, see this post: http://www.rawmazing.com/irish-moss-health-concerns/
nod wrote on March 19, 2013
how is ‘Irish moss’ used is in this recipe?
also, how can you make the jam layer if one doesn’t have a dehydrator?
thanks
Molly wrote on March 13, 2013
This may be a dumb question….but how do you get the tart pan into your dehydrator? My dehydrator has the round, stackable trays, and I’m guessing the pan wouldn’t fit inside the trays. What would be your suggestion for me at that step of the recipe? Thanks!
Susan wrote on March 13, 2013
The TSM and Excalibur dehydrators along with some other ones, have removable shelves and are square. The benefit to these is you can put just about anything in them! For a round one, I would probably use small tart pans and make 4-6 of them. Cheers!
Lily wrote on December 17, 2012
Can I use frozen raspberries?
Anne wrote on December 15, 2012
Why are people asking about Irish Moss and Chia Seeds when I don’t see them mentioned in the recipe?
Gayla D'Gaia wrote on December 12, 2012
Hi Susan, I’d love to know exactly what you did to change the recipe from using Irish Moss to not using it. Did you add more of some kind of ingredient? What is the before and after of the recipe and can you advise on how to substitute irish moss with other things as a general practice? Thanks! Happy 12-12-12!!!
Susan wrote on December 12, 2012
I completely rewrote the recipe. There isn’t a one size fits all answer for this question. It would depend on the recipe and how the Irish Moss was being used. Cheers!