Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, raspberry lemon meringue tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Carefully pour hot lemon filling over raspberry mixture in crust. Cover and refrigerate any remaining tart. This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue.

Raspberry Lemon Meringue Tart is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Raspberry Lemon Meringue Tart is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Raspberry Lemon Meringue Tart:
  1. Get Sable Tart Shell
  2. Prepare Almond meal
  3. Make ready Potato Starch
  4. Make ready Plain flour
  5. Get Icing Sugar
  6. Prepare unsalted butter
  7. Make ready egg
  8. Take salt
  9. Make ready Lemon Curd
  10. Take water
  11. Prepare lemon juice
  12. Get sugar
  13. Get cornflour
  14. Get egg yolks
  15. Prepare butter
  16. Prepare finely grated lemon zest
  17. Get Meringue
  18. Get egg whites
  19. Prepare caster sugar
  20. Prepare Raspberry Purée
  21. Get frozen raspberries
  22. Take sugar
  23. Get lemon juice

Raspberry Lemon Meringue Tart - A buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue. Find this Pin and more on Dessert Recipes by Wendy Sondov Sweet and tart raspberry lemon tartlets with meringue topping! To make any good tart, you need to start off with a great dough recipe!

Instructions to make Raspberry Lemon Meringue Tart:
  1. For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
  2. Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
  3. Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
  4. Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
  5. In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
  6. To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
  7. Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
  8. To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
  9. Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.

For these raspberry tartlets, I decided to go with a shortbread crust to minimize shrinking and to give the tarts more flavor. My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding. These Lemon Tarts are the perfect balance of tangy and sweet, with a delicate buttery crust.

So that is going to wrap this up with this exceptional food raspberry lemon meringue tart recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!