Lemon Raspberry Tarts

The other day I had some cream and raspberries to use before the expiry date and so I decided to head to the kitchen and bring back Chef Mary 🙂 Oh how I’ve missed her!

  1. Blind bake some tart shells (recipe I used was: http://www.throughherlookingglass.com/raspberry-lemon-tartlets/ )
  2. Make a lemon curd
  3. Fill tart shells with lemon curd
  4. Make a well and add 1 teaspoon of raspberry jam
  5. Top with meringue (use the left over egg whites from the lemon curd)
  6. Bake until meringue is golden brown
  7. Top with fresh raspberries, a dusting of caster sugar and some whipped cream
  8. ENJOY!!!!

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