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
- 2 pints raspberries
- 4 dates
- 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.
{ 38 comments… read them below or add one }
Fascinating how simple dates + nuts make such a good looking crust °v°
This sounds so delicious, love it! Is there anything I can use instead of Irish moss? I can’t get that anywhere.
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
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….
Can I leave out the coconut without adversely affecting the texture?
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!
Cora, my mama taught me well! Cheers!
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!!
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
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!
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!!
Chia seeds will not work for a substitute for the Irish Moss in this recipe. Cheers!
This looks amazing.
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!
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
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.
That really looks rawmazing!
Can you use regular lemons in place of rhe Meyer lemons?
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!
Kat, yes, you can use regular lemons but taste and adjust the sweetness. Cheers!
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!
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
Zest is made from grating the skin of the lemon. Cheers!
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
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.
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!!!
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!
Why are people asking about Irish Moss and Chia Seeds when I don’t see them mentioned in the recipe?
Can I use frozen raspberries?
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!
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!
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
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/
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.
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
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!
You can find the answer to that here: http://www.rawmazing.com/faq/
Thanks! Just what I’ve been looking for!