Hey everyone, welcome to our recipe site, looking for the perfect Raspberry Lemon Meringue Tart recipe? look no further! We provide you only the best Raspberry Lemon Meringue Tart recipe here. We also have wide variety of recipes to try.

Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. The cooking area is a good starting point saving energy by going a lot more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. Typically, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to raspberry lemon meringue tart recipe. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you achieve that.

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

If you find this Raspberry Lemon Meringue Tart recipe helpful please share it to your good friends or family, thank you and good luck.