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Lemon Rapsberry Meringue Tarts
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5 from 12 votes

Lemon Raspberry Meringue Tarts

These delicious mini tarts are a wonderful combination of buttery puff pastry, tangy lemon tart, fresh raspberries, and sweet meringue. These tarts are great for a party or special occasion.
Prep Time30 mins
Cook Time40 mins
Chilling Time2 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: French
Servings: 10 servings


Puff Pastry

  • 1 pound (454 grams) puff pastry, either homemade or store-bought See Puff Pasty Recipe

Lemon Curd

  • 2 teaspoons lemon zest
  • 2 (100 grams) whole eggs
  • 4 (80 grams) large egg yolks
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup fresh-squeezed lemon juice
  • 8 tablespoons (114 grams) unsalted butter room temperature
  • 1/8 teaspoon kosher salt

Swiss Meringue

  • 3 (90 grams) egg whites
  • 3/4 cup (150 grams) granulated sugar


  • 6 ounces fresh raspberries


For the Puff Pastry

  • Use my recipe for Puff Pastry or use your own. If you use store-bought, I recommend DuFour. It’s an all-butter puff pastry, the single sheet weighs 14 ounces, and the sheet is about 1/4-inch thick.

For the Lemon Curd

  • 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.

For the Pastry Shells

  • 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.

Assemble the Tarts

  • 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.