Never fails to impress, these raspberry lemon meringue tartlets are ultra-light, bursting with sweet and tart flavors in every bite. Think lemon meringue pie, but lighter and more sophisticated! Perfect for showers, Mother’s Day and beyond!
My goodness, do I have a treat for you! 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/summer desserts. Impressive enough for a special occasion, yet easy enough as an everyday treat.
As mentioned earlier, 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 one step closer to the most delicious and easy lemon meringue tartlets.
Another tip is to use a piping bag to fill the shells with lemon curd. Piping the filling is quicker and mess-free process than using a spoon.
Watch the video tutorial to see just how easy it is to make it!
Tell me you love raspberry lemon combination.
Now, I’m off to my backyard to pick some fresh raspberries to make these little tartlets. Because how can I not after staring at these photos!!!
Raspberry Lemon Meringue Tartlets
For tart shells:
- 2 puff pastry sheets thawed
- 2-3 tablespoons heavy whipping cream
For lemon curd filling:
- 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
- 4 egg yolks
- 2 tablespoons 30gr unsalted butter
- 4 egg whites
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 8 oz 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.
- Brush on cream over the edges.
- 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 make room for filling.
- Meanwhile, 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.
- In a medium bowl, whisk egg yolks lightly. And then temper the yolks by adding about half cup of hot 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 a close eye on it.
This recipe was originally published on April 13, 2017.
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