Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, raspberry lemon meringue tart. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. The billowy meringue on this Mile-High Raspberry Meringue Pie will capture the attention of everyone at the table, but the sweet, tart raspberry filling will steal the show. A stunning raspberry lemon meringue tart with a buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue.

Raspberry Lemon Meringue Tart is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Raspberry Lemon Meringue Tart is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Raspberry Lemon Meringue Tart:
  1. Make ready Sable Tart Shell
  2. Take 25 g Almond meal
  3. Make ready 50 g Potato Starch
  4. Make ready 170 g Plain flour
  5. Make ready 85 g Icing Sugar
  6. Take 90 g unsalted butter
  7. Get 1 egg
  8. Get 2 g salt
  9. Prepare Lemon Curd
  10. Take 1 cup water
  11. Make ready 1/2 cup lemon juice
  12. Get 1/2 cup sugar
  13. Get 1/4 cup cornflour
  14. Get 2 egg yolks
  15. Take 30 g butter
  16. Get 1 finely grated lemon zest
  17. Get Meringue
  18. Take 2 egg whites
  19. Prepare 2/3 cups caster sugar
  20. Get Raspberry Purée
  21. Prepare 100 g frozen raspberries
  22. Prepare 50 g sugar
  23. Take 1/2 tsp lemon juice

I really hope you enjoy the recipe below whether you add the raspberries or not! Also if you do decide to get creative and use other type of berries please let me know in the comment section how your pie turned out!!! Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. In a food processor, pulse the cookies to form fine crumbs.

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.

Add the melted butter and pulse to combine. Transfer to a piping bag with a medium-sized attachment and pipe a small amount of meringue on the top of each tart. Serve immediately with ice cream, if desired. In place of lemon zest, try orange. Raspberry Lemon Meringue Tarts - A Twist on the Classic Lemon Meringue Pie.

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