Prepare Tart Shells as per the package and allow to cool. Spoon about 1 tsp of raspberry jam into the bottom of each tart.
Set oven to 425 degrees Farienheight.
In the meantime, prepare Lemon Filling according to package (*Save your egg whites to use for meringue!), spoon into your cooked tart shells and and set aside while you prepare your meringue.
In stand mixer whisk egg whites on high for about 30 seconds. Slowly add in the sugar and whisk on high until stiff peaks form (about 1-2 minutes)
Spoon onto your filled tarts and fluff (see tips below for making it stick!).
Bake in the preheated oven for 5-7 minutes, until lightly browned on top.