Craving for something rich and decadent at the same time? This yummy Lemon and raspberry meringue tarts for sure will satisfy your taste buds. They are so easy to make and so easy to eat after that. The velvety texture from the lemon curd, the beautiful aroma from the flaky pastry and the exotic flavor from the raspberries makes this dish to be super delicious and presentable in front of the guests.
Some of you may think that making meringue is a huge science and not everybody can make the perfect meringue, but you are totally wrong. You can leave the meringue and just garnish these lemon tarts with fresh raspberries, but I found that burn meringue on top of each tart gives so much elegant and nicer presentation, especially when it is burned with a torch.
Don’t get intimidated, grab few kitchen tools, and start whisking up a batch of this delicious recipe. Making this mouth-watering recipe will prove to you that you can cook up a storm in the kitchen, and you can make everyone happy around the table.
Ingredients for Raspberry Lemon Meringue Tart
For the crust:
2 ½ cup all-purpose flour
1 cup butter
1 teaspoon of salt
1 teaspoon of sugar
6-8 tablespoon of ice water
For the lemon curd and filling:
1 cup of water
1 cup granulated sugar
½ cup fresh lemon juice
3 tablespoons cornstarch
2 tablespoons flour
1 tablespoon lemon zest
4 egg yolks
1 teaspoon vanilla extract
For the meringue on top:
4 eggs whites
½ cup granulated sugar
1 teaspoon of vanilla extract
How to Make Raspberry Lemon Meringue Tart
Preheat your oven to 425 F or 210 C degrees and line a cookie sheet with parchment paper.
To make the pie dough, in a large bowl, rub together the butter and the flour alongside with salt and sugar. Rub it until sand consistency forms. Add in the water and form a dough. Wrap it in parchment paper and let it cool in the fridge for about 30 minutes. Roll out the dough on your work surface and cut rounds to place it individual mini-tarts. Spread the dough evenly and bake it for about 8-10 minutes or until golden brown. Let it cool completely before adding the filling.
In a saucepan over medium heat add in water, sugar, lemon juice, corn starch, flour, lemon zest, egg yolks, and vanilla. Whisk until combined and cook until thickens. Strain it to a fine-mesh sieve and cool completely.
Fill each mini tart shell with the raspberry marmalade and on top of that add in the lemon curd.
In a mixing bowl, whisk together the egg whites, sugar, and vanilla extract. Mix until stiff peaks form and decorate with meringue each tart. Burn each meringue with a torch, serve with lemon and fresh raspberries, and serve straight away.
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