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Raspberry Lemon Meringue Tartlets

Total Time: 1 hour
Servings: 12 tartlets
Calories: 453kcal
Author: Shinee
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!
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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

For meringue:

  • 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.


Serving: 1tartlet | Calories: 453kcal | Carbohydrates: 62.7g | Protein: 5.5g | Fat: 20.4g | Cholesterol: 70.8mg | Sodium: 316.1mg | Sugar: 34.7g