Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry lemon meringue tart. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Raspberry Lemon Meringue Tart is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Raspberry Lemon Meringue Tart is something that I’ve loved my entire life. They are nice and they look fantastic.
These sweet Lemon and Raspberry Meringue Tarts are absolutely delicious! They are simple to make at home while looking store bought! This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue.
To get started with this particular recipe, we must prepare a few components. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- Get Sable Tart Shell
- Get 25 g Almond meal
- Get 50 g Potato Starch
- Take 170 g Plain flour
- Make ready 85 g Icing Sugar
- Take 90 g unsalted butter
- Take 1 egg
- Get 2 g salt
- Take Lemon Curd
- Get 1 cup water
- Prepare 1/2 cup lemon juice
- Prepare 1/2 cup sugar
- Prepare 1/4 cup cornflour
- Make ready 2 egg yolks
- Make ready 30 g butter
- Make ready 1 finely grated lemon zest
- Take Meringue
- Make ready 2 egg whites
- Prepare 2/3 cups caster sugar
- Prepare Raspberry Purée
- Make ready 100 g frozen raspberries
- Make ready 50 g sugar
- Make ready 1/2 tsp lemon juice
Perfect for showers, Mother's Day and beyond! My goodness, do I have a treat for you! Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Meringue may settle slightly and beads of sugar caused by moisture from the berries may appear on top.
Instructions to make Raspberry Lemon Meringue Tart:
- For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
- Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
- Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
- Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
- In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
- To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
- Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
- To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
- Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.
Raspberry Lemon Meringue Tart - A buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue. My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding. Sweet and tart raspberry lemon tartlets with meringue topping!
So that’s going to wrap it up for this exceptional food raspberry lemon meringue tart recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
