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


  • 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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{ 88 comments… read them below or add one }

Yan Ho February 13, 2015 at 10:12 pm

Can I substitute coconut butter to agar agar?thanks


Susan February 13, 2015 at 10:28 pm

I haven’t tried it. Cheers!


MARIA DE LOURDES ARAUJO March 6, 2015 at 6:36 am



Lynette March 14, 2015 at 9:41 am

Lovely! Thankyou for explaining Meyer lemons-we don’t have them in the UK!


Dalini March 30, 2015 at 8:41 pm

What do you mean when you say dehydrate , do you mean cook , or how do you do that , thankyou


Susan April 1, 2015 at 5:48 pm

Hi Dalini! Great question! In order for the recipe to remain raw, the temperature needs to be below 115 degrees. The best way to do this is to use a dehydrator. We love the TSM Dehydrator. There is great information about dehydrating on the FAQ page: http://www.rawmazing.com/faq/ Cheers


Tatyana April 5, 2015 at 9:37 am

Susan— what a great recipe! My whole family and colleges really enjoyed the tart and are asking for more! Thank you and keep up the good work!


Susan April 6, 2015 at 8:28 pm

Hi Tatyana, Thank you very much and I’m thrilled to hear your family and colleagues enjoyed the Tart. Enjoy more :-) Cheers!


Dasha July 4, 2015 at 1:57 pm

That looks amazing. I tried (and failed) to make raw cakes many times. The taste is always wonderful but consistency is not cake like but more like parfait :). Did you just chilled your tart or froze it? I am not sure, but I think I can spot some ice crystals in the photo?


Susan July 6, 2015 at 11:11 am

Hi, Dasha, These torts are not supposed to have the consistency of a baked cake. They are more like a cheese cake or a pie. The ice crystals are there because I couldn’t photograph the cake the same day I made it so I froze it. It doesn’t need to be frozen. You can follow the recipe and it will turn out just fine. Cheers!


Linda Sue July 5, 2015 at 10:32 pm

Thank you for the recipe. My husband won’t eat raspberries, so I will probably use strawberries or blueberries instead.


Susan July 6, 2015 at 10:41 am

Hi, Linda Sue, Sounds like a good substitution! Cheers!


Dixie Fahner July 19, 2015 at 1:31 pm

Where is your tart crust recipe?


Susan July 19, 2015 at 3:40 pm

Hi, Dixie, It is in the beginning of the recipe. Right at the top under “Crust”. Cheers!


Inbar September 15, 2015 at 7:01 am

We don’t have Meyer lemons here :(
Will this recipe be too sour with regular lemons?



Susan September 17, 2015 at 9:38 am

Yes, but you might want to adjust your sweetener. Cheers!


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