Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raspberry lemon meringue tart. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add cooled cornstarch mixture, beating on medium speed until stiff peaks form. Carefully pour hot lemon filling over raspberry mixture in crust. Cover and refrigerate any remaining tart.

Raspberry Lemon Meringue Tart is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Raspberry Lemon Meringue Tart is something that I have loved my whole life.

To get started 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 can achieve that.

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

Pipe the Swiss Meringue on top in any patter that you want - a little or a lot. Use a kitchen torch to toast the meringue. I buy bottles of propane from the hardware section of a local store and use the attachment to toast the meringue. Be safe when doing this step.

Steps 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.

Raspberry Lemon Meringue Tarts - A Twist on the Classic Lemon Meringue Pie. If you are on dessert duty this Easter (or any Holiday really) then you NEED to make these Raspberry Lemon Meringue Tarts! Lemon Meringue Pie is an awesome springtime/summertime treats, it's vibrant, delicious and just fun to eat. 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!!!

So that is going to wrap it 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 on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!