Frozen Raspberry Lemonade Tart
Featuring a sweet + tart raspberry filling over a graham cracker crust, this Frozen Raspberry Lemonade Tart is a tasty dessert for a warm summer evening!
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This Frozen Raspberry Lemonade Tart is perfect for hot summer days! I fully recognize that a frozen tart might not be the first thing you think about when it comes to dessert recipes…but I promise it’s a good one. This tart features a sweetened graham cracker crust filled with a tart raspberry lemon curd. Then the whole thing goes into the freezer for a couple hours until it’s time for dessert.
The idea for this Raspberry Lemonade Tart came from a similar dessert I made a few summers ago – this Blueberry Tart. For that recipe, we wondered whether it was possible to make a blueberry curd. (Hint: The answer is yes!) So this time around, I substituted raspberries for blueberries and added some lemon juice. *boom* Sweet and tangy summer dessert recipe ready to go! I also froze the tart this time to make it a little more stable and easier to slice.
Frozen Raspberry Lemonade Tart
This tart brings together the refreshing flavors of cold lemonade with the sweetness of ripe summer berries. Not only does this frozen dessert taste delicious, but it looks impressive, too. And the best part? This tart can be made in advance, so all you have to do is reach into the freezer and pull it out when it’s time for dessert. Easy peasy!
Frozen vs Fresh Raspberries
This tart can be made with either fresh or frozen raspberries. We used frozen raspberries because they’re a lot cheaper, but if you happen to find fresh raspberries on sale (or know of a secret raspberry patch), then use fresh ones. The berries get cooked down until soft and then the seeds get strained out to create a smooth, creamy filling.
Similar to making lemon curd, this raspberry lemonade filling calls for a tiny bit of cream along with eggs and sugar. The mixture simmers in a saucepan until it thickens. From there, a bit of butter gets stirred in and you’re all done. Pour the filling into the crust and send it off to the freezer until later!
Garnishing with Lemon Zest
Whenever making desserts with lemons, limes or oranges, I like to garnish the tops with a bit of dried zest. This easy trick will make your desserts look like something you bought at a fancy bakery. When you first zest a lemon, the zest will clump together a bit thanks to the oils in the rind. The secret? A microwave.
Spread the lemon zest on a paper towel and microwave it in 10-second intervals, crumbling it between your fingers after each round. After about 60-80 seconds, you’ll notice that the zest will become dry and crumbly. It’ll still maintain it’s bright color and flavor, but it will have dried out. Sprinkle that dried zest on top of the dessert, and you’re all set.
How to Store Leftovers
Leftover slices of this frozen tart should be wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Serve cold.
If you’re looking for a frozen dessert that is bursting with summer flavor, then put this Frozen Raspberry Lemonade Tart on the list. If you love sweet + sour, then you’ll love this tart! Happy Baking!
Did you make this Frozen Raspberry Lemonade Tart recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Frozen Lemon Raspberry Tart
Ingredients
For the Graham Cracker Crust
- 7 full-sized graham crackers
- 3 Tbsp light brown sugar
- 4 Tbsp unsalted butter melted
For the Lemon Raspberry Filling
- 2 cups raspberries fresh or frozen and thawed
- 3 Tbsp fresh lemon juice
- 2 Tbsp heavy cream
- 1 large egg
- 4 additional large egg yolks
- ⅔ cup granulated sugar
- 4 Tbsp unsalted butter cut into small pieces
- {Optional} whipped cream for garnish
- {Optional} lemon zest for garnish
Instructions
For the Graham Cracker Crust
- Preheat oven to 350°F.
- Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
- Using a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir until fully combined.
- Lightly butter or grease a 9” tart pan with removable bottom. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust for 15 minutes. Remove from oven and let cool.
For the Lemon Raspberry Filling
- Meanwhile, using a medium saucepan, add raspberries and lemon juice; place over medium-low heat. Cover and cook for 12-15 minutes, or until raspberries are very soft.
- Press mixture through a fine mesh sieve into a separate saucepan.
- Using a medium mixing bowl, whisk together the heavy cream, egg, egg yolks and sugar. Transfer this mixture into the saucepan with the raspberry puree.
- Place pan over medium-low heat and cook, stirring often, until mixture thickens and coats the back of a wooden spoon, about 5-7 minutes. (Tip: If you have a candy thermometer or instant-read thermometer, cook mixture until it reaches 170°F.)
- Remove from heat and add butter several pieces at a time, stirring after each addition until butter has completely melted and is well combined.
- Transfer mixture into cooled crust. Place in freezer for at least 2 hours before serving. (Note: Can be frozen overnight.)
- {Optional} Garnish with fresh whipped cream and lemon zest before serving.
Looking for more frozen dessert recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me