#Lemon summer berry tart plus

Though we’ve got access to berries all year round, I recommend not washing your berries until you’re about to use them.

I use raspberries and blackberries, but this would work great with strawberries or blueberries (quick tip - juice some lemon on top of a bowl of blueberries and sprinkle with some sugar and you’ve got yourself a quick, fresh, and yummy dessert :) ). Which means, yes this is great in the Summer, but you can charm the hell out of your guests any time of year. It’s normally best to find ingredients that are at the peak of their season, but for better or worse, you can find great berries around the country any time of year. Personally, something super chocolaty and rich just doesn’t appeal to me in the Summer months. This lemon berry tart is one of my favorites because it is the perfect combo of tart and sweet, which makes it a great Summer dessert. Over the years I played around with different curds, crusts, and ultimately had the idea of making a tart because, well, it looked WAY more impressive. I became infamous for these lemon bars! They were perfectly tart, relatively easy to make (once you got the crust right) and required such basic ingredients. One day, I wanted to make something from scratch and had limited ingredients on hand, lemon check, sugar check, butter check, and I went to a site ( ) and found: Lemon Bars.

Boxed brownies, confetti cake, Sprinkles cupcakes - if it came in a box, we were baking it! And to be honest, I don’t think any of it was ever very good, but we were having fun. Maybe it was the easy bake oven craze, I don’t know, but regardless you could find us mixing it up in the kitchen. This recipe is actually very personal to me because it’s one of the first things that made me fall in love with cooking! I guess baking - let’s just say…spending time in the kitchen!! When I was 13 years old, my friends and I wanted to bake at every sleepover possible.

#Lemon summer berry tart plus

IF THIS ISN’T THE PERFECT SUMMER DESSERT, I DON’T KNOW WHAT ISġ/2 cup (1 stick) unsalted butter, cold and cubedģ large eggs plus 3 yolks, at room temperature (if this doesn’t come easy to you, use this yolk separator, trust me once you have it, you’ll use it often!)ġ/2 cup raspberriesOptional: 2 tbsp powdered sugar