Deconstructed Lemon Meringue Tart with Raspberry Coulis

Tammy Smith

Rather than a traditional tart shell, this recipe plates the components of lemon meringue separately — lemon curd, toasted meringue, and a fresh raspberry coulis — so each element can be prepared and assembled with precision. The coulis adds a fruity tartness that contrasts nicely with the sweet meringue. Plan for about 90 minutes total, including chilling time for the curd.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dessert

Cuisine French

Servings plates

Calories 409 kcal

Equipment

Mixing Bowls
Electric Mixer
Piping bag with a star nozzle
Saucepan
Whisk
Small spatula
Baking sheet lined with parchment paper

Ingredients

For the Lemon Curd:

½ cup fresh lemon juice preferably Meyer lemons
½ cup granulated sugar
2 large eggs room temperature
¼ cup unsalted butter cubed, room temperature

For the Meringue:

2 large egg whites at room temperature
½ cup granulated sugar
¼ teaspoon cream of tartar

For the Raspberry Coulis:

1 cup fresh raspberries washed and hulled
¼ cup sugar
1 tablespoon water

Instructions

Lemon Curd: In a saucepan, whisk together lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat, gradually whisk in the butter until smooth. Cool completely.
Meringue: Using an electric mixer, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add sugar, beating at high speed until glossy and stiff peaks form, about 5 minutes.
Raspberry Coulis: In a small saucepan over medium heat, combine raspberries, sugar, and water. Cook until raspberries break down, 5-7 minutes. Strain through a fine sieve to remove seeds.
Assembly: On a white dessert plate, place a dollop of lemon curd. Use a piping bag to create meringue peaks around the curd. Gently torch the meringue tips to give them a light caramelized hue. Drizzle the raspberry coulis artistically around the plate. Serve immediately.

Notes

For extra flavor, you can add a hint of vanilla extract to the meringue.
If you prefer a smoother coulis, blend it before straining.

Nutrition

Calories: 409kcalCarbohydrates: 68gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 124mgSodium: 66mgPotassium: 174mgFiber: 2gSugar: 65gVitamin A: 501IUVitamin C: 20mgCalcium: 29mgIron: 1mg

Keyword deconstructed tart, dessert plating, lemon meringue

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