Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, raspberry lemon meringue tart. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Raspberry Lemon Meringue Tart is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Raspberry Lemon Meringue Tart is something that I have loved my whole life. They’re nice and they look wonderful.

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. A stunning raspberry lemon meringue tart with a buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue. Add cooled cornstarch mixture, beating on medium speed until stiff peaks form.

To get started with this recipe, we have to first 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:

1. Get Sable Tart Shell
2. Get Almond meal
3. Get Potato Starch
4. Take Plain flour
5. Get Icing Sugar
6. Prepare unsalted butter
7. Make ready egg
8. Get salt
9. Make ready Lemon Curd
10. Prepare water
11. Get lemon juice
12. Take sugar
13. Get cornflour
14. Make ready egg yolks
15. Make ready butter
16. Take finely grated lemon zest
17. Make ready Meringue
18. Get egg whites
19. Prepare caster sugar
20. Prepare Raspberry Purée
21. Make ready frozen raspberries
22. Make ready sugar
23. Make ready lemon juice

Add the meringue about an hour before using. When in season, use a mix of summer berries for the filling. Try using ginger nut biscuits for the base for a touch of spice that's delicious with lemon. I really hope you enjoy the recipe below whether you add the raspberries or not!

Steps to make Raspberry Lemon Meringue Tart:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Also if you do decide to get creative and use other type of berries please let me know in the comment section how your pie turned out!!! Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. Transfer to a piping bag with a medium-sized attachment and pipe a small amount of meringue on the top of each tart. Serve immediately with ice cream, if desired. In place of lemon zest, try orange.

So that’s going to wrap this up with this exceptional food raspberry lemon meringue tart recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!