Lemon Meringue Tart With Raspberries

This delicious treat calls for summery hot days, outdoors snacks or even a picnic. An instant and utterly delicious, citrussy tart with a surprising interior flavoured with sweet fresh raspberries that will make your guests rave and that  are the just the perfect pairing with the richy and somewhat tangy filling.

Ingredients:

• juice of 2 lemons
• 1 can sweetened condensed milk
• 1 sheet puff pastry
• 6 eggs
• 1 lemon zest
• raspberries 

 

Preheated oven at 180ºC. Place the puff pastry on a mold and poke the bottom with a fork.In a bowl, pour the condensed milk, the lemon juice, 1 egg and 5 egg yolks, stirring well until the mixture is smooth. Add in the raspberrries. Put it into the tart pan and take it to the oven for 30 minutes or until cooked and golden. Remove from the oven and let cool. Separately, beat the 5 egg whites with the remaining sugar and spread it over the cream  and take it  back to the oven to 200 º C till it has a  golden look on top. Remove from oven, let cool completely and reserve in refrigerator until serving time.

Ingredientes:

• sumo de 2 limões
• 1 lata de leite condensado
• 1 folha de massa folhada
• 6 ovos
• raspa de 1 limão 
• framboesas

Forno pré aquecido a 180ºC. Forre a tarteira com a massa folhada pique o fundo com um garfo. Numa tigela, deite o leite condensado, o sumo de limão, 1 ovo e 5 gemas, mexendo bem até obter um creme homogéneo. Junte as framboesas por cima do creme. Deite o preparado na tarteira e leve ao forno durante 30 minutos ou até que fique cozida e dourada. Retire do forno e deixa arrefecer.À parte, bata as 5 claras restantes com o açúcar, espalhe por cima do creme e leve novamente ao forno, a 200º C  até ficar com aspeto dourado por cima.

Retire do forno, deixa arrefecer completamente e reserva no frigorífico até à hora de servir.