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A raspberry lemon meringue tartlet on a white plate with a bite cut of off.

Raspberry Lemon Meringue Tartlets

Course: Dessert
Cuisine: American
Total Time: 1 hour
Servings: 12 tartlets
Calories: 446kcal
Author: Shinee
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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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
  • 3 tablespoons cornstarch
  • ¼ teaspoon 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


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.


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.


Serving: 1tartlet | Calories: 446kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 188mg | Potassium: 92mg | Fiber: 1g | Sugar: 29g | Vitamin A: 247IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg