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Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is certainly excellent guidance. Once in a while, though, you totally do not wish to make an entire meal for your family or even just for yourself. Sometimes you just wish to go to the drive through along the way home and call it a day. There is no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because an abundance of the popular fast food destinations are attempting to make their menus healthy now. Here is how you can eat healthy and balanced when you reach the drive through.

Aim toward the side dishes. Not too long ago, the only side dish item at a fast food restaurant was French fries. Now more or less all of the well-known fast food places have expanded their menus. Now lots of them offer salads. You may also select Chili. Baked potatoes may also be purchased. You can choose fruit. There are many healthful options that do not include putting something deep fried into your body. When you order your supper through a drive through window, choose side dishes instead of just grabbing something premade. When you choose to do this you can keep your fat content and calorie counts low.

Logic says that one the easiest way to stay healthy is to avoid the drive through and never eat fast food. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, letting someone else cook dinner is just the thing you need. When you choose healthful menu items, you do not have to feel guilty about visiting the drive through.

*We hope you got insight from reading it, now let’s go back to raspberry lemon meringue tart recipe. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you achieve that. *

The ingredients needed to cook Raspberry Lemon Meringue Tart:
  1. Get Sable Tart Shell
  2. Use 25 g Almond meal
  3. Provide 50 g Potato Starch
  4. Use 170 g Plain flour
  5. You need 85 g Icing Sugar
  6. Get 90 g unsalted butter
  7. Take 1 egg
  8. Prepare 2 g salt
  9. Use Lemon Curd
  10. Take 1 cup water
  11. Get 1/2 cup lemon juice
  12. Get 1/2 cup sugar
  13. Provide 1/4 cup cornflour
  14. You need 2 egg yolks
  15. Provide 30 g butter
  16. Take 1 finely grated lemon zest
  17. Prepare Meringue
  18. Get 2 egg whites
  19. Get 2/3 cups caster sugar
  20. Get Raspberry Purée
  21. Prepare 100 g frozen raspberries
  22. Prepare 50 g sugar
  23. Take 1/2 tsp lemon juice
Instructions to make Raspberry Lemon Meringue Tart:
  1. For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
  2. Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
  3. Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
  4. Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
  5. In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
  6. To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
  7. Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
  8. To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
  9. Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.

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