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.
Julie wrote on December 6, 2013
Just wondering if other nuts can be used in place of the cashew nuts in the base and, if you can, if you need to alter the soaking time. I would probably be looking at using almonds or brazils as my daughter is allergic to cashew nuts. Thanks!
CarlasWrld wrote on November 24, 2013
Well, this looks amazing! Gonna have to try this. Thanks!
Rachel wrote on November 15, 2013
Hi looks fantastic, from UK and completely new to the vegan/ raw cooking thing but you have inspired me – is 115 degrees Fahrenheit? Is coconut butter the same as coconut cream? TIA
Susan wrote on November 15, 2013
Fahrenheit. Cheers!
Zadri wrote on September 27, 2013
Hi Susan,
I just came across your delicious Raw Meyer Lemon Souffle here on Pintrest, but after reading the comments below I am a bit perplexed as to what is this Irish Moss everyone keeps talking about. Has this recipe been update? If so, let me know as I am interested in making this dessert. Do you recommend just using fresh raspberries or can frozen ones be used instead? Also, I do not have a dehydrator, could I use the oven instead, and for how long? I look forward to your reply.
Thank you,
Zadri
Susan wrote on September 27, 2013
I did rework the recipe after finding out some disturbing things about Irish Moss. You can read about it here: https://rawmazing.com/irish-moss-health-concerns/
Lynn wrote on July 7, 2013
Hello there – Wow, your photos and recipes are truly mouth watering and inspiring! I’m making the raw brownies now, with some of my own magic, e.g. leaving out the chipolte (even in NM where I live, it’s too hot for summer brownies for me), using orange extract, fresh dates, etc. So fun! I’d like to make some of your other desserts, but am allergic to coconut oil/butter – what might I substitute please?
Susan wrote on July 7, 2013
Lynn, Coconut oil and coconut butter are tough to substitute. It would completely depend on the individual recipe and you would have to make other changes. Cheers!
Lola Luna wrote on June 29, 2013
I am allergic to all nuts (i cant use the cashews for the crust) what alternative should i use?
Thanks!
Lola Luna wrote on June 29, 2013
I am allergic to nuts, what can I use to replace the cashews?
Shirleen wrote on June 14, 2013
How long do you dehydrate the raspberries?
Susan wrote on June 14, 2013
As long as it takes to get the desired consistency. Dehydration times can vary a lot depending on how much moisture is in the berries, etc.
Edwina wrote on April 25, 2013
Thanks! Just what I’ve been looking for!