Lemon Raisin Meringue Tartlets
Brighten up your dessert table with these elegant Lemon Raisin Meringue Tartlets, a delightful twist on the classic lemon meringue pie. With a buttery, golden pastry crust as the base, these individual tartlets are filled with a luscious lemon curd infused with zesty lemon juice, fragrant zest, and the unexpected sweetness of plump raisins. Topped with clouds of perfectly toasted meringue, each bite is a harmonious balance of tart, sweet, and creamy textures. Perfect for special occasions or a weekend treat, these tartlets are as beautiful as they are delicious. Whether you’re a fan of citrusy flavors or simply looking to impress your guests, these Lemon Raisin Meringue Tartlets will be the star of any dessert spread!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 25 g Granulated sugar
- 1 Egg yolk
- 2 tbsp Cold water
- 3 Lemons (juice and zest)
- 150 g Granulated sugar (for filling)
- 20 g Cornstarch
- 3 Egg yolks
- 75 g Raisins
- 60 g Unsalted butter (for filling)
- 3 Egg whites
- 80 g Powdered sugar
- 0.25 tsp Cream of tartar
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup tartlet pan or six individual tart pans.
To make the pastry, combine the flour and sugar in a bowl. Add the cold cubed butter and rub it into the flour until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water, mixing gently until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
Roll the dough out on a lightly floured surface to about 1/8-inch thickness. Cut circles to fit the tartlet pans and press the dough into the pans. Trim the excess dough and prick the base with a fork.
Line each tartlet with parchment paper and fill with baking weights or dried beans. Blind bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.
For the lemon filling, combine lemon juice, zest, granulated sugar, and cornstarch in a saucepan over medium heat. Cook while whisking until it begins to thicken.
In a small bowl, whisk the egg yolks. Slowly add a spoonful of the lemon mixture to temper the yolks, then gradually whisk the yolks into the saucepan. Cook for 2-3 minutes, whisking, until thickened.
Remove from heat and stir in the butter and raisins. Allow the filling to cool, then spoon into the baked tartlet shells.
To make the meringue, beat the egg whites in a clean, dry bowl until soft peaks form. Add the cream of tartar and beat again. Gradually add powdered sugar, beating until stiff peaks form.
Top each tartlet with meringue, spreading it to the edges to seal in the filling. Use a spoon to create peaks, or pipe the meringue for a more decorative finish.
Bake the tartlets at 375°F (190°C) for 8-10 minutes, or until the meringue is golden brown. Keep a close eye to avoid burning.
Let the tartlets cool completely before serving. Enjoy your tangy, sweet Lemon Raisin Meringue Tartlets!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 51.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
