Lemon Meringue Tart with Cranberry Recipe

This luxurious tart combines the tanginess of lemon with the sweetness of cranberry and raspberry filling, finished with white chocolate and fresh raspberries. Here’s how to make it step by step:

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For the Crust:

1 ¾ cups (220g) all-purpose flour

2 tbsp granulated sugar

½ tsp salt

½ cup (115g) unsalted butter, chilled and cubed

1 large egg yolk

2-3 tbsp ice water

For the Cranberry & Raspberry Filling:

1 cup (100g) fresh or frozen cranberries

1 cup (120g) fresh or frozen raspberries

¾ cup (150g) granulated sugar

¼ cup (60ml) water

1 tbsp cornstarch mixed with 1 tbsp water

For the Lemon Curd:

½ cup (120ml) freshly squeezed lemon juice

1 tbsp lemon zest

½ cup (100g) granulated sugar

3 large egg yolks

¼ cup (60g) unsalted butter, cut into small pieces

For the Meringue:

3 large egg whites

½ cup (100g) granulated sugar

¼ tsp cream of tartar

For the Topping:

4 oz (115g) white chocolate, melted

Fresh raspberries

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1. Make the Crust:

1. In a bowl, whisk flour, sugar, and salt.

2. Cut in chilled butter until the mixture resembles coarse crumbs.

3. Add egg yolk and ice water, mixing just until dough comes together.

4. Wrap the dough in plastic wrap, chill for 30 minutes.

5. Roll out the dough and press into a tart pan. Prick the base with a fork.

6. Pre-bake at 375°F (190°C) for 15 minutes with pie weights, then remove weights and bake for another 10 minutes. Let cool.

2. Prepare the Cranberry & Raspberry Filling:

1. In a saucepan, combine cranberries, raspberries, sugar, and water. Simmer until fruit softens.

2. Add cornstarch mixture, stirring until thickened. Let cool.

3. Make the Lemon Curd:

1. Whisk lemon juice, zest, sugar, and egg yolks in a heatproof bowl.

2. Place over a saucepan of simmering water, whisking constantly until thickened (about 10 minutes).

3. Remove from heat and whisk in butter until smooth. Let cool.

4. Prepare the Meringue:

1. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.

5. Assemble the Tart:

1. Spread the cranberry and raspberry filling over the crust.

2. Layer lemon curd over the filling.

3. Pipe or spread meringue over the top, sealing edges completely.

6. Bake the Meringue:

1. Bake the tart at 400°F (200°C) for 6-8 minutes, or until the meringue is golden. Let cool completely.

7. Add the Topping:

1. Drizzle melted white chocolate over the tart.

2. Garnish with fresh raspberries before serving.