Raspberry Lemon Meringue Tart

Name: Raspberry Lemon Meringue Tart
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter; 1/4 cup confectioners' sugar; 2 lemon; 4 egg yolks; 1/2 cup granulated sugar; 1 cup fresh raspberries; 3 egg whites; 1/4 cup granulated sugar; 1 tsp lemon zest

A delicate shortbread crust filled with tangy lemon curd and topped with fresh raspberries and airy meringue.

Cuisine: French

Category: Desserts

Prep: 35 minutes. Cook: 40 minutes.

Serves 8.

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter
1/4 cup confectioners' sugar
2 lemon
4 egg yolks
1/2 cup granulated sugar
1 cup fresh raspberries
3 egg whites
1/4 cup granulated sugar
1 tsp lemon zest

Instructions

Step 1: Preheat oven to 350°F (175°C). Pulse 1 cup all-purpose flour, 1/2 cup cold unsalted butter, and 1/4 cup confectioners' sugar in a food processor until crumbly. Press into a 9-inch tart pan and bake for 20 minutes until golden.
Step 2: Make lemon curd: Whisk 4 egg yolks, 1/2 cup granulated sugar, juice from 2 lemons, and 1 tsp lemon zest in a heatproof bowl over simmering water for 10 minutes until thickened.
Step 3: Cool curd, then spread into the baked crust. Refrigerate for 30 minutes.
Step 4: Beat 3 egg whites until foamy, then gradually add 1/4 cup granulated sugar and beat until stiff peaks form. Pipe or spoon over lemon curd.
Step 5: Broil for 2-3 minutes until meringue is golden. Top with 1 cup fresh raspberries and serve immediately.