Lemon Tart with Fresh Raspberry Sauce

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This Lemon Tart with Fresh Raspberry Sauce is a terrific end to a meal.

raspberry lemon tart feature


  • 4 eggs
  • 1½ cup sugar
  • ½ cup orange juice
  • ½ cup lemon juice
  • zest of 1 lemon, grated
  • zest of 1 orange, grated
  • ¼ cup heavy cream
  • 5 tablespoons butter
  • 2 pints fresh California Giant raspberries
  • dash of Grand Marnier
  • ½ cup sugar


      • Heat the oven to 350 degrees F.
      • Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until smooth. Place the filling in a pitcher and slowly pour into the pie shell and fill to the top.
      • Bake the tart until the filling is barely set, about 25 minutes. Check the tart after 20 minutes and keep checking it every few minutes until done. It is crucial not to over bake the filling! Cool to room temperature.
      • In a sauté pan, melt the butter. Add sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the fresh California Giant Berry Farms raspberries and sauté for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve on top of the lemon tart. Garnish with some lemon peel and fresh raspberries. Recipe: foodnetwork.com Photo: California Giant
raspberry lemon tart feature

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!