Raw Meyer Lemon Raspberry Souffle Tart

by Susan on October 4, 2012

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 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.

Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

  • 2 cups macadamia nuts
  • 4 dates, softened in water and drained
1. Blend macadamia nuts and dates in food processor until finely ground.
2. Pat crust into tart pan with removable bottom.*

 

Jam Layer:
  • 2 pints raspberries
  • 4 dates
1. Purée raspberries and dates in food processor.
2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.
3. 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

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Pour over cooled jam layer and chill at least 6 hours or until set.

*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.

 

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{ 70 comments… read them below or add one }

Mathilda October 5, 2012 at 1:29 am

Fascinating how simple dates + nuts make such a good looking crust °v°

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Stella October 5, 2012 at 2:14 am

This sounds so delicious, love it! Is there anything I can use instead of Irish moss? I can’t get that anywhere.

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Susan October 5, 2012 at 2:58 pm

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!

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Laura. Reinhardt October 5, 2012 at 4:24 am

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

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Cora October 5, 2012 at 2:42 pm

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….

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Susan October 5, 2012 at 2:59 pm

Cora, my mama taught me well! Cheers!

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georgina October 5, 2012 at 2:53 pm

Can I leave out the coconut without adversely affecting the texture?

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Carrie L Carree October 5, 2012 at 3:08 pm

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!!

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Averie @ Averie Cooks October 5, 2012 at 4:10 pm

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 :)

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Carol October 5, 2012 at 6:22 pm

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!

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Michelle Endersby October 5, 2012 at 7:38 pm

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!!

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Susan October 5, 2012 at 7:46 pm

Chia seeds will not work for a substitute for the Irish Moss in this recipe. Cheers!

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Sarah (appifanie) October 5, 2012 at 7:56 pm

This looks amazing.

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Milena @ Just the Goods October 5, 2012 at 10:46 pm

Oh wow, Susan! I’m in food photo heaven! This looks amazing *and* my order of Irish moss recently arrived by mail, so I’m all the closer to making this incredible item! Thank you!

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Deidre October 6, 2012 at 8:01 pm

Hi Susan,
I have been lurking on your site for some time. Your recipes are amazing. My family has recently adopted a vegan diet as we are trying to be healthy and drop some pounds (me). I know that people are always asking for substitute ingredients…alas..here’s another. I was wondering if you could use agar agar for the gel component…or would the fact that you would have to warm the lemon juice negate the ‘raw’ factor. I have never used irish moss…but it is quite expensive for a family of 6.
thanks for a wonderful website,
Deidre

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Susan October 6, 2012 at 8:12 pm

I will do another lemon tart recipe at some point that will use coconut oil and more cashews. I wanted this one to be lighter. There is a recipe for a lemon custard in the Rawmazing Desserts Book and also here: http://www.rawmazing.com/lemon-glazed-fruit-cloud/ It might work.

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Tanya @ Playful and Hungry October 7, 2012 at 3:11 pm

That really looks rawmazing! ;)

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Kat October 11, 2012 at 3:26 pm

Can you use regular lemons in place of rhe Meyer lemons?

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Susan October 11, 2012 at 7:46 pm

Kat, yes, you can use regular lemons but taste and adjust the sweetness. Cheers!

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Laura October 11, 2012 at 7:43 pm

Kudos! After seeing this recipe, I wanted to make it immediately, but had heard some things about carrageenan/Irish Moss. So…I went researching. I found out the same thing you did and voila! there it was on your website a day later. Bummed that it is not good for you, but glad we now know. Can’t wait to try the revised recipe!

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Susan October 11, 2012 at 7:48 pm

Laura, I was hoping that the whole form of Irish Moss would be ok but it turned out that it wasn’t the case. After hearing from Dr. Tobacman, one of the leading researchers of Carrageenan that they had tested whole Irish Moss and found problems, with her recommendation not to eat it, I had to take it off the site. Cheers!

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Beatrice October 12, 2012 at 8:46 am

I’m happy with your new version of this recipe, but what is the meyers lemon zest (maybe I can’t get it here in Europe)? can I replace it with fresh lemon juice? thanks for the info, b

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Susan October 12, 2012 at 12:43 pm

Zest is made from grating the skin of the lemon. Cheers!

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merle October 14, 2012 at 9:15 am

Dear Susan,

I am fairly new to raw, but have heard that using lucuma powder as a thickenerworks well. Don’t knnow how or how much. Maybe with water.

thanks for the recipes,

Merle

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Audrey December 6, 2012 at 3:38 pm

I made it! My first raw dessert ever. So delicious I could weep. Thank you, Susan, for restoring hope that I can do this raw cooking thing.

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Gayla D'Gaia December 12, 2012 at 11:19 am

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!!!

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Susan December 12, 2012 at 11:44 am

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!

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Anne December 15, 2012 at 7:02 am

Why are people asking about Irish Moss and Chia Seeds when I don’t see them mentioned in the recipe?

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Lily December 17, 2012 at 12:58 pm

Can I use frozen raspberries?

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Molly March 13, 2013 at 11:00 am

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!

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Susan March 13, 2013 at 11:09 am

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!

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nod March 19, 2013 at 10:34 am

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

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Susan March 19, 2013 at 10:49 am

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/

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Susan March 19, 2013 at 10:53 am

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.

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Desri April 13, 2013 at 1:43 pm

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

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Desri April 13, 2013 at 1:45 pm

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!

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Susan April 13, 2013 at 2:09 pm

You can find the answer to that here: http://www.rawmazing.com/faq/

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Edwina April 25, 2013 at 12:31 am

Thanks! Just what I’ve been looking for!

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Shirleen June 14, 2013 at 11:29 am

How long do you dehydrate the raspberries?

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Susan June 14, 2013 at 12:11 pm

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.

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Lola Luna June 29, 2013 at 10:21 am

I am allergic to nuts, what can I use to replace the cashews?

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Lola Luna June 29, 2013 at 10:22 am

I am allergic to all nuts (i cant use the cashews for the crust) what alternative should i use?
Thanks!

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Lynn July 7, 2013 at 2:35 pm

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?

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Susan July 7, 2013 at 5:04 pm

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!

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Zadri September 27, 2013 at 9:40 am

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

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Susan September 27, 2013 at 10:49 am

I did rework the recipe after finding out some disturbing things about Irish Moss. You can read about it here: http://www.rawmazing.com/irish-moss-health-concerns/

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Rachel November 15, 2013 at 1:47 am

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

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Susan November 15, 2013 at 2:42 pm

Fahrenheit. Cheers!

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CarlasWrld November 24, 2013 at 4:26 pm

Well, this looks amazing! Gonna have to try this. Thanks!

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Julie December 6, 2013 at 12:19 pm

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!

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Audrey December 15, 2013 at 3:55 pm

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.

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Michelle January 11, 2014 at 10:01 am

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

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Ash January 11, 2014 at 5:24 pm

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. :(

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Sarah Grace February 4, 2014 at 12:11 am

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.

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Margot C February 19, 2014 at 12:35 pm

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.

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Susan February 19, 2014 at 12:56 pm

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!

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Margot C February 20, 2014 at 9:44 pm

Susan! Thanks so much for the answer and the great recipe. I made it! Everyone loves it!

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Lena March 1, 2014 at 6:17 pm

Can you substitute the coconut butter for any other butter? Do dehydrate in the oven at 115?

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Susan March 3, 2014 at 5:25 pm

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!

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Grace March 10, 2014 at 10:08 pm

Hello! Do you use raw macadamia nuts or roasted/salted?

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Susan March 10, 2014 at 10:29 pm

Since this is a raw site, we use raw nuts. Cheers!

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Chris April 5, 2014 at 10:28 pm

Is there any way that you can include the nutritional information. Calories? Proteins Ect ? Your recipes are amazing!!! Pictures are wonderful.

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martina August 24, 2014 at 8:14 pm

the pie dish you like to use is metal-based. are u aware this has an ironizing effect on food and is highly recommended not to use on organic raw produce, particularly. we use ceramic knives for a reason! eeeek. hint: if we all do yoga once a day for a couple of hours; after a number of years, we can feel what is good or bad for us without having to read a book or hear it from someone else.

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Susan August 24, 2014 at 8:21 pm

Martina, Do you mean ionizing? Actually, the tart pans are made with non-reactive metal. And I think it is wonderful that you can do yoga for a couple of hours a day! Cheers!

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Iman August 30, 2014 at 1:38 am

Hi there,
When dehydrating the pie crust, do you leave it in the tin or remove it after it’s chilled in the fridge and then put it in the dehydrator?

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Susan August 30, 2014 at 12:20 pm

I usually dehydrate in the pan but make sure you have a non-reactive metal. Cheers!

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Lauren September 2, 2014 at 10:43 pm

Hi, what did you use instead of irish moss? Or did you simply take the irish moss out? I read your article about irish moss causing inflammation among other things and wondered how you went about altering this recipe! Thanks :)

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Susan September 6, 2014 at 6:13 pm

I omitted it and re-wrote the recipe. You can make it just as it is written here. Cheers!

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Jill October 10, 2014 at 3:48 pm

Thank you for the updated recipe. Can’t wait to make this!!!

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Susan October 19, 2014 at 12:26 pm

Hi, Jill, You are so welcome! Cheers!

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