Hey everyone, it’s Sophie, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, raspberry lemon meringue tart. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Raspberry Lemon Meringue Tart is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Raspberry Lemon Meringue Tart is something that I’ve loved my entire life.
Stir egg yolks into sugar mixture; bring to a boil. 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 begin 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 it.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- Get Sable Tart Shell
- Get 25 g Almond meal
- Get 50 g Potato Starch
- Get 170 g Plain flour
- Make ready 85 g Icing Sugar
- Take 90 g unsalted butter
- Make ready 1 egg
- Take 2 g salt
- Make ready Lemon Curd
- Get 1 cup water
- Prepare 1/2 cup lemon juice
- Get 1/2 cup sugar
- Prepare 1/4 cup cornflour
- Get 2 egg yolks
- Prepare 30 g butter
- Make ready 1 finely grated lemon zest
- Take Meringue
- Make ready 2 egg whites
- Prepare 2/3 cups caster sugar
- Make ready Raspberry Purée
- Get 100 g frozen raspberries
- Get 50 g sugar
- Get 1/2 tsp lemon juice
I really hope you enjoy the recipe below whether you add the raspberries or not! 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!!! Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape.
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.
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. In a small bowl, beat egg whites on medium speed until soft peaks form. In a food processor, pulse the cookies to form fine crumbs.
So that’s going to wrap it up for this special food raspberry lemon meringue tart recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this page becomes “the place to be” when it comes to raspberry lemon meringue tart cooking. Go on get cooking!
