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!
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.
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.