How to Make Spanish Tarta de Limón con Frambuesas y Merengue Casero

How to Make Spanish Tarta de Limón con Frambuesas y Merengue Casero: Lemon Raspberry Meringue Cake

• What is Tarta de Limón?
• Ingredients for Lemon Raspberry Meringue Cake
• Step-by-Step Guide to Making Tarta de Limón con Frambuesas y Merengue Casero
• Baking Tips for Perfect Meringue
• How to Serve and Enjoy Tarta de Limón
• Find Best Ingredients at Rubi Spanish Table

1. What is Tarta de Limón?

Tarta de Limón, or Lemon Tart, is a classic Spanish dessert that features a tangy lemon filling encased in a buttery crust. The traditional version is topped with a light, fluffy meringue. However, the Spanish variation is often enhanced with fruit, such as raspberries, to create a refreshing and visually appealing treat. This dessert is perfect for summer gatherings or as a light, refreshing end to any meal.

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2. Ingredients for Lemon Raspberry Meringue Cake

To make the Tarta de Limón con Frambuesas y Merengue Casero (Lemon Raspberry Meringue Cake), you will need the following ingredients:

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2.1 For the Crust:

• 1 ½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 egg yolk
• 1-2 tablespoons ice water

2.2 For the Lemon Filling:

• 1 cup fresh lemon juice (about 4-6 lemons)
• 2 teaspoons lemon zest
• 1 cup granulated sugar
• 4 large eggs
• ½ cup heavy cream
• 2 tablespoons cornstarch

2.3 For the Meringue:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar

2.4 For the Raspberry Layer:

• 1 cup fresh raspberries (or thawed frozen raspberries)
• 2 tablespoons sugar

3. Step-by-Step Guide to Making Tarta de Limón con Frambuesas y Merengue Casero

Now that we have all the ingredients, let’s break down the steps for making this delicious dessert:

3.1 Prepare the Crust

Begin by preheating your oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water and pulse again until the dough forms. If the dough is too dry, add another tablespoon of ice water.

Press the dough into the bottom of a tart pan and refrigerate for 30 minutes. Then, bake for 15-20 minutes until golden brown. Let the crust cool completely before adding the filling.

3.2 Make the Lemon Filling

In a medium saucepan, combine lemon juice, lemon zest, sugar, eggs, heavy cream, and cornstarch. Whisk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Once thickened, remove from heat and let it cool for 5 minutes.

Pour the lemon filling into the cooled crust and set aside to cool completely.

3.3 Prepare the Meringue

In a clean bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add sugar, a little at a time, and beat until stiff, glossy peaks form. Add the vanilla extract and mix until combined.

Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to seal the filling in. Use a spatula to create peaks on top of the meringue.

3.4 Add the Raspberry Layer

Gently fold the raspberries into the lemon filling or add them on top of the meringue before baking for extra flavor and a beautiful touch of color.

3.5 Bake and Serve

Bake the entire tart in a preheated oven at 350°F (175°C) for 10-15 minutes until the meringue is golden brown. Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

4. Baking Tips for Perfect Meringue

Getting the meringue just right can be tricky. Here are some tips for achieving perfect, fluffy meringue:

• Ensure your mixing bowl and whisk are completely clean and dry.
• Use room temperature egg whites for the best volume.
• Beat the meringue slowly at first, then increase speed as it begins to foam.
• Gradually add the sugar to avoid deflating the meringue.
• Don’t open the oven door during baking to prevent the meringue from collapsing.

5. How to Serve and Enjoy Tarta de Limón

Once your Tarta de Limón con Frambuesas y Merengue Casero has cooled and set, it's ready to be served. Slice it carefully with a serrated knife to maintain the integrity of the crust and meringue.

For an added touch, serve the tart with whipped cream, extra fresh raspberries, or a drizzle of raspberry coulis. This dessert is perfect for any special occasion or as a refreshing treat on a warm day.

6. Find Best Ingredients at Rubi Spanish Table

For the best ingredients to make this Spanish Lemon Raspberry Meringue Cake, visit Rubi Spanish Table. They offer high-quality, authentic ingredients sourced from Spain to ensure your dessert tastes just like it’s made in the heart of Spain. From the freshest lemons to premium meringue powders, Rubi Spanish Table has everything you need to make your Tarta de Limón a success.