Morsels Extra large Lemon Tart
6-Inch Raspberry Lemon Meringue Tart
A crisp high graham cracker crust, tart raspberry layer, rich double batch lemon curd, and fluffy toasted meringue.
Step 1: Graham Cracker Crust
Ingredients
• 1 ½ cups (180g) graham cracker crumbs
• 6 tbsp (85g) unsalted butter, melted
• 2 tbsp (25g) granulated sugar
• Pinch of salt
Instructions
1. Prepare the pan: Grease a 6-inch springform pan and line only the bottom with parchment paper.
2. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.
3. Form the crust: Press the mixture firmly into the bottom and up the sides of the pan using a spoon, fingers, or an espresso damper for a smooth, high crust.
4. Chill: Place in the fridge for 20 minutes to firm up.
5. Bake: Preheat oven to 325°F (163°C) and bake for 10–12 minutes until lightly golden.
6. Remove from oven: Let cool for 2 minutes, then immediately release the springform pan and carefully remove the outer ring.
7. Cool completely: Place the pan on a wide-mouth mason jar, letting the ring slide down for easy removal. Set aside.
Step 2: Raspberry Layer
Ingredients
• ¼ cup (80g) raspberry jam
• ½ cup (65g) fresh raspberries
Instructions
1. Once the crust is fully cooled, spread the raspberry jam over the bottom.
2. Evenly scatter fresh raspberries on top.
Step 3: Lemon Curd (Double Batch for a Thick Layer)
Ingredients
• 6 large egg yolks
• 1 cup (200g) granulated sugar
• 1 tbsp lemon zest
• ¾ cup (180ml) freshly squeezed lemon juice
• 6 tbsp (85g) unsalted butter, cut into cubes
• Pinch of salt
Instructions
1. Make a double boiler: In a heatproof bowl, whisk egg yolks, sugar, lemon zest, and lemon juice.
2. Set the bowl over a saucepan with simmering water (without touching the water).
3. Whisk constantly for 10–15 minutes until thick and creamy—it should coat the back of a spoon.
4. Remove from heat and immediately whisk in butter cubes until fully incorporated.
5. Pour over the raspberry layer and smooth the top.
6. Chill for at least 3 hours until set.
Step 4: Meringue Topping
Ingredients
• 3 large egg whites
• ¾ cup (150g) granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract
Instructions
1. Heat the egg whites: In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves (about 3 minutes).
2. Whip to peaks: Remove from heat and beat with a mixer on high until stiff, glossy peaks form.
3. Add vanilla and mix to combine.
4. Spread or pipe onto the chilled lemon curd layer.
5. Toast:
• Torch method: Use a kitchen torch for a toasted effect.
• Oven method: Preheat oven to 450°F (230°C) and bake for 4–5 minutes until golden brown.
Step 5: Finishing & Serving
1. Garnish with extra fresh raspberries and a dusting of lemon zest.
2. Let it chill for 30 minutes before slicing for the best texture.
3. Store in the fridge for up to 3 days—if it lasts that long!
Your Mason Jar Trick for the Perfect Crust Release
💡 PRO TIP:
• After baking, cool the crust for 2 minutes before removing the springform pan ring.
• Set the tart (still on the base) on a wide-mouth mason jar and let the pan’s sides slide down effortlessly.
