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.
Chris wrote on April 5, 2014
Is there any way that you can include the nutritional information. Calories? Proteins Ect ? Your recipes are amazing!!! Pictures are wonderful.
Grace wrote on March 10, 2014
Hello! Do you use raw macadamia nuts or roasted/salted?
Susan wrote on March 10, 2014
Since this is a raw site, we use raw nuts. Cheers!
Lena wrote on March 1, 2014
Can you substitute the coconut butter for any other butter? Do dehydrate in the oven at 115?
Susan wrote on March 3, 2014
It would be really difficult to substitute the coconut butter for another butter. Mostly because of flavor and properties…ie it sets up the tart. Cheers!
Margot C wrote on February 20, 2014
Susan! Thanks so much for the answer and the great recipe. I made it! Everyone loves it!
Margot C wrote on February 19, 2014
Rather than chill it looks from the ice crystals in the photo like you elected to freeze this. Will it hold it’s shape if only refrigerated? I want to make it but I don’t want to waste all of these expensive ingredients. I’m not much of a fan of eating frozen cheesecakes.
Susan wrote on February 19, 2014
Hi, Margot. Yes, the recipe works as written…as you can see by the above comments and also, I would never publish a recipe that didn’t work. You are seeing some ice crystals because I couldn’t get to it right away to photograph it so I ended up putting it in the freezer until I was ready. Cheers!
Sarah Grace wrote on February 4, 2014
Oh my goodness! My mom made this for me over the weekend! It is amazing 🙂 We also made a legal chocolate sauce to go atop, with cocoa and agave. Can’t wait to make it again! I’m sure the possibilities are endless. It would be just as great with blueberries as well.
Ash wrote on January 11, 2014
Hey Audrey. I was wondering on the taste of cashews. I have made plenty of raw cashew desserts in my day and every single one tastes like bar cashews with a little sweetener added to them. Not like a dessert at all. I first tried a cashew ice cream with lime and coconut. Tasted like lime flavored packaged cashews you would get on an airplane. Not a dessert at all.
How was the cashew taste on this? I’ve heard some say there is no cashew tastes in raw cashew desserts, and then I’ve had others say there will because….it’s made with cashews! Lol
I KNOW it can be done…because there is a company in the city I used to live in that makes raw cashew based pies in rosé water flavor and other great combos. Not a single hint of nut flavor. I moved away and they wouldn’t tell me the secret of how to get that nut taste mellowed out…so I feel like I’m missing out on great dessert because I’m just doing one little step wrong or something. 🙁
Michelle wrote on January 11, 2014
Thank you for your beautiful website, just bought your dessert book. I have two questions for you.
1. Read your article on Irish Moss, totally agree, do you suggest another ingredient to replace it? I am looking for something to add to other recipes that call for it.
2. On the Lemon Raspberry Tart, approx: how long will the tart and raspberries need to be in dehydrator?
Many thanks,
Michelle
Audrey wrote on December 15, 2013
Hi all, I am writing because so often, I read posts on a food website “yay, this looks fantastic!” and then when I try to make it, it comes out gross…. WELL, I have made this recipe several times now and it REALLY IS Fantastic! I have always had to do little substitutions and they do not ruin the recipe, so it really is a forgiving combo, plus it gets easier the more often I’ve made it. Also, I do not have an Excalibur dehydrator or a special fluted tart pan, so I have to plonk it into a regular pie pan then dehydrate in oven with the door cracked, and it still comes out yummy and hopefully raw…. I love it for breakfast as a healthy changeup from endless green smoothies.