date: 2020-07-13T21:31:27.942Z image: https://img-global.cpcdn.com/recipes/06cd90ad5725dfeb/751x532cq70/raspberry-lemon-meringue-tart-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/06cd90ad5725dfeb/751x532cq70/raspberry-lemon-meringue-tart-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/06cd90ad5725dfeb/751x532cq70/raspberry-lemon-meringue-tart-recipe-main-photo.jpg author: Fred Steele ratingvalue: 4.6 reviewcount: 36784 recipeingredient: - " Sable Tart Shell" - "25 g Almond meal" - "50 g Potato Starch" - "170 g Plain flour" - "85 g Icing Sugar" - "90 g unsalted butter" - "1 egg" - "2 g salt" - " Lemon Curd" - "1 cup water" - "1/2 cup lemon juice" - "1/2 cup sugar" - "1/4 cup cornflour" - "2 egg yolks" - "30 g butter" - "1 finely grated lemon zest" - " Meringue" - "2 egg whites" - "2/3 cups caster sugar" - " Raspberry Pure" - "100 g frozen raspberries" - "50 g sugar" - "1/2 tsp lemon juice" recipeinstructions: - "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." - "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." - "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." - "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." - "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." - "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." - "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." - "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." - "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." categories: - Recipe tags: - raspberry - lemon - meringue katakunci: raspberry lemon meringue nutrition: 265 calories recipecuisine: American preptime: "PT38M" cooktime: "PT41M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, raspberry lemon meringue tart. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious. Raspberry Lemon Meringue Tart is one of the most favored of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Raspberry Lemon Meringue Tart is something which I've loved my whole life. Carefully pour hot lemon filling over raspberry mixture in crust. Cover and refrigerate any remaining tart. Before starting this Lemon & Meringue with Raspberry & Mascarpone Chantilly Cream Tart in Individual Tartlets For the lemon filling: Squeeze the lemons. If you're using fresh lemons, you will obtain a cream with a bit more acidity. To begin with this particular recipe, we must 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 1. Get 25 g Almond meal 1. Make ready 50 g Potato Starch 1. Get 170 g Plain flour 1. Get 85 g Icing Sugar 1. Get 90 g unsalted butter 1. Make ready 1 egg 1. Prepare 2 g salt 1. Prepare Lemon Curd 1. Prepare 1 cup water 1. Take 1/2 cup lemon juice 1. Take 1/2 cup sugar 1. Prepare 1/4 cup cornflour 1. Get 2 egg yolks 1. Take 30 g butter 1. Make ready 1 finely grated lemon zest 1. Take Meringue 1. Get 2 egg whites 1. Prepare 2/3 cups caster sugar 1. Take Raspberry Purée 1. Prepare 100 g frozen raspberries 1. Prepare 50 g sugar 1. Prepare 1/2 tsp lemon juice 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. Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Celebrate the delicious flavors of summertime with these Lemon Raspberry Tarts. ##### 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Celebrate the delicious flavors of summertime with these Lemon Raspberry Tarts. A wonderful sweet treat for a bridal or baby shower, these mini tarts are made with fresh lemons and raspberries and feature a flaky buttery crust. 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. Most would agree that there are few desserts this irresistible; that combination of a sweet and crisp almond pastry crust with a lemon filling that's wonderfully tart and. So that is going to wrap this up with this special food raspberry lemon meringue tart recipe. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!