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.
Audrey wrote on December 6, 2012
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.
merle wrote on October 14, 2012
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
Beatrice wrote on October 12, 2012
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
Susan wrote on October 12, 2012
Zest is made from grating the skin of the lemon. Cheers!
Laura wrote on October 11, 2012
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!
Susan wrote on October 11, 2012
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!
Kat wrote on October 11, 2012
Can you use regular lemons in place of rhe Meyer lemons?
Susan wrote on October 11, 2012
Kat, yes, you can use regular lemons but taste and adjust the sweetness. Cheers!
Tanya @ Playful and Hungry wrote on October 7, 2012
That really looks rawmazing! 😉
Deidre wrote on October 6, 2012
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
Susan wrote on October 6, 2012
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.
Milena @ Just the Goods wrote on October 5, 2012
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!
Sarah (appifanie) wrote on October 5, 2012
This looks amazing.