Recipe of Award-winning Raspberry Lemon Meringue Tart

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, raspberry lemon meringue tart. One of my favorites food recipes. For mine, I am going to 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 simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Raspberry Lemon Meringue Tart is something which I’ve loved my entire life.

Add cooled cornstarch mixture, beating on medium speed until stiff peaks form. Carefully pour hot lemon filling over raspberry mixture in crust. Spread the raspberry lemon curd into the shell. Dollop the meringue (or pipe) on top of the curd and spread all over.

To get started with this particular recipe, we have to prepare a few ingredients. You can have raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Lemon Meringue Tart:

1. Take Sable Tart Shell
2. Get 25 g Almond meal
3. Make ready 50 g Potato Starch
4. Prepare 170 g Plain flour
5. Prepare 85 g Icing Sugar
6. Prepare 90 g unsalted butter
7. Prepare 1 egg
8. Take 2 g salt
9. Make ready Lemon Curd
10. Take 1 cup water
11. Prepare 1/2 cup lemon juice
12. Prepare 1/2 cup sugar
13. Take 1/4 cup cornflour
14. Make ready 2 egg yolks
15. Take 30 g butter
16. Get 1 finely grated lemon zest
17. Get Meringue
18. Get 2 egg whites
19. Prepare 2/3 cups caster sugar
20. Take Raspberry Purée
21. Prepare 100 g frozen raspberries
22. Get 50 g sugar
23. Make ready 1/2 tsp lemon juice

Mix until stiff peaks form and decorate with meringue each tart. Burn each meringue with a torch, serve with lemon and fresh raspberries, and serve straight away. Prepare Tart Shells as per the package and allow to cool. In the meantime, prepare Lemon Filling according to package (*Save your egg whites to use for meringue!), spoon into your cooked tart shells and and set aside while you prepare your meringue.

Instructions 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.

Prepare Tart Shells as per the package and allow to cool. In the meantime, prepare Lemon Filling according to package (*Save your egg whites to use for meringue!), spoon into your cooked tart shells and and set aside while you prepare your meringue. To make ahead, make the biscuit base and the raspberry filling the day before and keep cool. Add the meringue about an hour before using. When in season, use a mix of summer berries for the filling.

So that’s going to wrap it up with this special food raspberry lemon meringue tart recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in 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!