Raspberry Lemon Meringue Tart Recipes

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

LEMON & RASPBERRY MERINGUE TART

Steps:

• Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
• Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
• Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.