Raspberry Lemon Meringue Tartlets
Beautiful, yet easy Mother’s day treat! These raspberry lemon meringue tartlets are melt-in-your-mouth light, bursting with sweet and tart flavors in every bite.
My goodness, do I have a treat for you! I hope you love lemons as much as I do.
Because today’s recipe is all about lemons. And raspberries. And crispy puff pastry. And dreamy light meringue!
You ready? We’re about to make one of the most delicious spring desserts that are impressive enough for a special occasion, yet easy enough for an everyday treat.
These are basically lemon meringue pie, but in individual portions and with added burst of raspberry sauce (or jam, if you’d like). I mean, it can’t get better than this.
Oh wait, yes, it can, because we’re taking a shortcut with tart shells. Hallelujah for puff pastry! No need to worry about your pie crust skills today. 😉 It’s going to be as easy as unfold-cut-bake as far as tart shells go. And you’ll be a step closer to the most delicious and easy lemon pie.
Tell me you love raspberry lemon combination.
What’s your favorite raspberry lemon dessert?
Raspberry Lemon Meringue Tartlets
Yield: 12 tartlets
- 2 puff pastry sheets, thawed
- 2-3 tablespoons heavy whipping cream
- 1 cup (240ml) water
- 1 cup (200gr) sugar
- ½ cup (120ml) fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons (30gr) unsalted butter
- 4 egg yolks
- 4 egg whites
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 8oz (240ml) seedless raspberry sauce (or jam)
- To prepare the tartlet shells, preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper, or silicone mat.
- Cut each puff pastry sheet into 6 rectangles. Arrange them on prepared baking sheets.
- Using a sharp knife, score the pastry about ¼ inch from the edges to create a border. Be careful not to cut all the way through.
- Bake for about 15 minutes, or until the crusts are puffed and golden.
- Cool completely on wire racks. Once cooled, flatten the inside of puff pastry with a fork to cream room for filling.
- To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a boil over medium heat, stirring constantly.
- Temper egg yolks by adding about half cup of lemon juice mixture into the egg yolks and stirring vigorously.
- Return the egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring.
- Stir in butter. Remove from heat and cool slightly. Transfer the lemon curd filling into a pastry bag, or a ziploc bag with one corner cut. (I find it’s easier to pipe the filling, as it thickens quickly as it cools.)
- To make the meringue, in a small bowl, whisk together sugar and cornstarch.
- In a mixing bowl with whisk attachment, beat egg whites until foamy. Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Transfer the meringue into a pastry bag, fitted with decorative tip. (I used Wilton 1M.)
- To assemble the tartlets, drop about 1 tablespoon of raspberry sauce in each tartlet shell. Spread evenly.
- Pipe the lemon curd filling over the raspberry sauce.
- And finally, top with meringue. Broil the tartlets for 3-4 minutes (position the rack in the middle), or until nice and browned. Keep close eye on it.
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