Place a strainer over a medium-sized bowl near the stove.

Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 3/4 cups of juice.

In a nonreactive 2-quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Stir in the lemon juice, butter, and salt.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.

The lemon curd is good in the refrigerator for 1 week and can be frozen for up to 1 year. If freezing the curd, pack it into a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before intended use.

Roll the puff pastry dough out to 3/8-inch thick. Use a 2-inch cutter to cut out 10 circles. Use a smaller 1-3/4 inch cutter to make a deep impression into the circles. Do not cut all the way though the dough. Refrigerate the cutouts for at least 30 minutes.

Preheat the oven to 400°F. Place the chill cutouts on a parchment-lined half-sheet tray. Bake for 20-25 minutes until they are risen and golden brown. Remove the puff pastry shells from the oven and place them on a cooling rack. When the pastries are cooled use the tip of a paring knife to cut out the middle section following the line made earlier with the smaller pastry cutter. Remove the top and use your fingers or a sharp knife to remove the center of the shell. You should now have a shell where you can see the bottom and the sides are straight.

For the Swiss Meringue

Place the egg whites and sugar in the bowl of a stand mixer and set over a pan of simmering water. Whisk until the mixture reaches 160 degrees F then immediately put the bowl on the mixer, attach the whisk attachment and whip at medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.

Place a teaspoon of lemon curd on the bottom of each puff pastry shell and spread it across the bottom. Put the remaining lemon curd in an 18-inch pastry bag. Cut off the tip. Place 1 or 2 raspberries in each of the puff pastry shells and then pipe the lemon curd around and on top of the raspberries up to the top of the shell. Use a butter knife to smooth the top of the lemon curd.

Put the meringue in pastry bag fitted with a pastry tip and pipe the meringue on top of each tart. Use can leave the meringue as is or use a propane torch to toast the meringue.