Raspberry Lemon Meringue Tarts -Easy and Quick!


  • 2 pkg of 12 three inch Tart Shells or you can make your own!
  • 1 pkg Lemon Pie Filling Mix generally requires eggs and water
  • 1/2 c Raspberry Preserves
  • 2 Egg Whites
  • 1/4 c Sugar


  • 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.