Raspberry Lemon Meringue Tartlets
Servings: 12 tartlets
Calories: 446kcal
Lemon meringue tartlets with raspberry jam on buttery puff pastry are simply irresistible. Bright and airy with a lemon curd filling, these mini tarts are perfect for baby showers, brunch, or Mother's day!
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Ingredients
For tart shells:
- 2 puff pastry sheets thawed, Note 1
- 2-3 tablespoons heavy whipping cream
For lemon curd filling:
- 3 large eggs Note 2
- 1 cup (200g) granulated sugar
- 1 cup (240ml) fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon coarse kosher salt
- 5 tablespoons (70g) unsalted butter at room temperature
For meringue:
- 4 egg whites Note 3
- 6 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 8 oz (240ml) seedless raspberry sauce (or jelly) Note 4
Instructions
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.
To make the lemon curd filling:
- In a medium saucepan, whisk together eggs, sugar, lemon juice and lemon zest for a minute.
- Turn on the heat to low and cook the mixture, whisking constantly, until the mixture reaches 170°F (75°C), 8-10 minutes. The mixture will be thick and it'll leave a trail if you run a finger on back of spoon dipped in curd.
- Remove from heat. Place a mesh sieve over a bowl and run the curd through it. It makes the curd silky smooth!
- Then cover the curd with plastic wrap, making sure it touches entire surface. This prevents forming an unappealing film over the curd. Let the curd cool for 10-15 minutes.
- Add butter and stir until the butter is fully incorporated.
- Transfer the lemon curd filling into a pastry bag, or a ziploc bag with one corner cut. Refrigerate it until ready to use. (TIP: 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 piping tip.)
To assemble the tartlets:
- Spread about 1 tablespoon of raspberry sauce in each tartlet shell. Pipe the lemon curd filling over the raspberry sauce. And then 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.
Notes
Note 1: For best results, thaw the frozen puff pastry in the refrigerator overnight. This will make it cold and pliable, yet not too soft to work with.
Note 2: Here's my homemade lemon curd recipe with step by step photos.
Note 3: Use room temperature egg whites for a more stable meringue.
Note 4: I used my seedless raspberry sauce recipe here.
Storing Tips:
- Store the puff pastry sheets in the freezer. Transfer them to the refrigerator the day before you plan to use them.
- It's best to serve puff pastry desserts the same day you make them!
- Store leftover lemon curd in a sealed or airtight container for up to 2 weeks.
- Store any leftover lemon meringue tartlets in the refrigerator, loosely covered, for up to 2 days.
- Store the puff pastry sheets in the freezer. Transfer them to the refrigerator the day before you plan to use them.
- It's best to serve puff pastry desserts the same day you make them!
- Store leftover lemon curd in a sealed or airtight container for up to 2 weeks.
- Store any leftover lemon meringue tartlets in the refrigerator, loosely covered, for up to 2 days.
Nutrition
Servings: 1 tartlet
Calories: 446kcal
Carbohydrates: 58g
Protein: 6g
Fat: 22g
Sugar: 29g
Sodium: 188mg