1-Step 1: Preparing the Puff Pastry Roll the puff pastry dough to a 3/8-inch thickness and cut out 10 circles using a 2-inch cutter. Imprint a smaller 1-3/4 inch circle on top without cutting through, then chill for at least 30 minutes. Bake at 400°F for 20-25 minutes until golden and risen, and once cooled, cut out the centers to form hollow shells. Remember to use cold ingredients to keep the butter from softening, as this ensures a flaky texture you can be proud of.

2-Step 2: Making the Lemon Curd Combine the eggs, egg yolks, sugar, lemon juice, butter, zest, and salt in a saucepan. Cook over medium heat, whisking constantly, until it thickens and reaches 185°F, then strain and chill for at least 2 hours. This lemon curd can be made ahead and stored for up to 1 week in the fridge or 1 year frozen, giving you flexibility in your baking routine. For details on creating a smooth lemon curd, as answered in our FAQs, whisk the mixture carefully to avoid lumps.

3-Step 3: Whipping the Swiss Meringue Whisk the egg whites and sugar in a heatproof bowl over simmering water until it reaches 160°F, then transfer to a mixer and whip on medium-high speed for 5-7 minutes until stiff peaks form. This step requires careful temperature control to get that perfect fluffy topping. If you’re exploring more baking ideas, try linking to similar treats like homemade apple spice muffins for complementary recipes on our site.

4-Step 4: Assembling and Serving Spread 1 teaspoon of lemon curd into each pastry shell, add 1 or 2 raspberries on top, then pipe more lemon curd around and over them. Pipe the Swiss meringue over the tart and optionally toast it with a kitchen torch. Serve the same day for the best texture, though they can be refrigerated for up to 2 days. The cook time is around 40 minutes, including baking the pastry, so plan accordingly for your next gathering.