Have you ever seen lemon meringue tartlets looking this delectable?! These raspberry lemon tartlets are not only pretty to look at but also delicious! I make these with a shortbread cookie crust and fill them with my ‘Homemade Lemon Curd’, a fresh raspberry sauce and finish them off with torched meringue dollops. I love these raspberry tartlets for special occasions, holidays, birthdays and family get-togethers!
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Watch my video recipe for step-by-step instructions on how to make these tartlets and the fillings! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!
How to Make Lemon Tartlets
To make any good tart, you need to start off with a great dough recipe! For these raspberry tartlets, I decided to go with a shortbread crust to minimize shrinking and to give the tarts more flavor. You could use my ‘Homemade Pie Crust’ recipe but I prefer this one in this case. Shortbread crust is what you would use to make sugar cookies. This dough is made with sugar, butter, eggs and flour – notice no leavening agents are added! Before baking, this dough does need to chill but I find the easiest way to handle the dough is to do before it’s chilled. I roll out the dough thinly then cut and shape to my pan. In this video recipe, I used a mini cupcake pan (affiliate link) but you can also use tartlet tins if you have them! Chill the dough for at least an hour before baking!
*Note: if you are able to source pre-made tartlet shells, those would also work very well for this recipe and save you lots of time! These are typically sold in the frozen dessert section in some supermarkets.
For these lemon tartlets, I went with three fillings and combined together, they are heavenly! First, I made my ‘Homemade Lemon Curd’ recipe. This is one that you can make a day ahead of time or even a week before and just keep it refrigerated. If you’re in a pinch for time, you can also use store-bought lemon curd. Next, I made a fresh raspberry sauce, or raspberry coulis. It’s a simple sauce of just raspberries and sugar, cooked down and then strained of the seeds. I love the sweet and tart flavor! And last, the meringue! This simple meringue is the perfect topping for the raspberry tartlets and I love to torch the meringue with my food torch!
Putting It Together!
To put the tartlets together, bake the crust in your preheated oven until the dough is a light golden color, then allow the shells to cool completely! I like to transfer the lemon curd and raspberry sauce into disposable pastry bags or ziplock bags and pipe the filling into the tarts. Piping the filling makes the process super easy and quick! Fill the tarts almost to the top with lemon curd, then add a bit of raspberry sauce and follow with the meringue. I used an Ateco French Star tip size #8 for the meringue. If you have a kitchen torch, lightly torch the meringue all over, then enjoy! These tartlets are best enjoyed with 24 hours, but can be refrigerated for longer.
Enjoyed this recipe for tartlets? Check out some of my other recipes!
- Chocolate Raspberry Caramel Tart – the ultimate chocolate caramel tart with berries!
- Spinach Panela Tartlets – I love these cheesy tartlets for any party!
- Mini Blueberry Tartlets – mini tartlets with blueberry filling!
- Classic Fruit Tart – my all-time favorite tart recipe with cheesecake filling, lemon curd and fruit!
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