Raspberry-Topped Lemon Tart

Raspberry-Topped Lemon Tart
Prep Time
15 mins
Cook Time
45 mins
8 servings
Recipe by: Taste of Home Magazine

Try adding your own favorite fruits for a different twist on this fresh tart!

Make This Recipe


  • 1 (7.05-ounce) refrigerated pie crust
  • 5 Eggland's Best Eggs (large)
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1/4 cup orange juice
  • 6 tablespoons butter, melted
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoons grated lemon zest
  • 2 (6-ounce) containers raspberries, rinsed


Preheat the oven to 450°F.

Line a 9-inch tart pan with the pie crust. Press the crust to fit it snugly into the sides of the pan; trim off excess dough. Prick the sides and bottom of the crust with a fork. Bake until the crust is golden, 9-10 minutes. Remove from the oven and cool completely, 30 minutes. Reduce the oven temperature to 350°F.

Combine the eggs, sugar, lemon juice, orange juice, butter, cornstarch and salt in a saucepan. Cook over medium-low heat, stirring constantly, being careful not to let the mixture come to a boil, until the mixture has thickened, about 8-10 minutes. Transfer to a bowl and stir 1 minute to help cool slightly. Stir in the lemon zest and let stand 5 minutes. Pour the lemon curd into the pie crust.

Bake on a cookie sheet in the center of the oven until the lemon curd is set, 23-25 minutes. Remove from the oven and cool completely. Top with the raspberries.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 34
Fat 17g
Saturated Fat 11g
Cholesterol 138mg
Sodium 226mg
Carbohydrates 40g
Dietary Fiber 3g
Protein 5g