Ingredients

1 pillsbury premade, rolled pie crust (usually sold next to pillsbury croissant and dinner roll dough in the refrigerated section)

For lemon curd:

1 pillsbury premade, rolled pie crust (usually sold next to pillsbury croissant and dinner roll dough in the refrigerated section)
1 extra-large egg, plus 2 extra-large egg yolks
1/2 cup white granulated sugar

1/3 cup fresh-squeezed lemon juice
4 tablespoon unsalted butter

For raspberry coulee:

1 pillsbury premade, rolled pie crust (usually sold next to pillsbury croissant and dinner roll dough in the refrigerated section)
1 extra-large egg, plus 2 extra-large egg yolks
1/2 cup white granulated sugar
1/3 cup fresh-squeezed lemon juice

4 tablespoon unsalted butter
2 cup frozen or fresh raspberries
1 cup white granulated sugar

For meringue frosting:

1 pillsbury premade, rolled pie crust (usually sold next to pillsbury croissant and dinner roll dough in the refrigerated section)
1 extra-large egg, plus 2 extra-large egg yolks
1/2 cup white granulated sugar
1/3 cup fresh-squeezed lemon juice
4 tablespoon unsalted butter
2 cup frozen or fresh raspberries

1 cup white granulated sugar
2 extra-large egg whites
2 tablespoon white granulated sugar
1/4 teaspoon cream of tartar
1/3 cup white granulated sugar
3 tablespoon water

Preparation

Baking Directions:

Preheat oven to 350 degrees.

Prepare the lemon custard:Whisk together egg, egg yolks, sugar and lemon juice in a small saucepan.

Heat over low-medium heat, stirring constantly until mixture thickens and almost simmering.

Remove from heat as soon as you see any bubbles break the surface.

Whisk in butter until melted, cover saucepan and let cool to room temperature.

Prepare the tart shells:Unroll pie crust and using a rolling pin, gently extend the dough even further.

Cut out circles using a 1 ½ inch round cookie cutter.

Knead left over dough together and roll out dough again.

You will need 24 pieces.

Transfer dough into ungreased, non-stick mini cupcake pan.

Line each cup with dough.

Spoon lemon custard into each cup, leaving a bit of space at the top.

Bake in preheated oven for 15 minutes or until edges of pastry are golden brown.

Remove from oven and use a small spoon to remove the tarts from the pan onto a wire rack to cool.

Don't cool them in the pan; the crust will become soggy! Prepare the raspberry sauce:Place berries and sugar into a small saucepan.

Heat over medium heat and bring mixture to a simmer.

Cook for about 10 minutes.

Remove from heat and strain through a fine-mesh strainer, using a spatula to help separate the sauce from the seeds.

Discard seeds.

Place the sauce into a dispenser bottle.

You can keep the leftover sauce refrigerated for a few weeks, great on pancakes!Prepare the frosting when tarts are cooled: Place egg whites, 2 tablespoons sugar and cream of tartar into mixer bowl.

Whisk egg whites on high speed until stiff peaks form.

Meanwhile, place remaining 1/3 cup sugar and 3 tablespoons water into an extra small saucepan and bring to a simmer over medium heat.

Do NOT stir.

Cook for about 8 to 10 minutes until sugar reaches "soft ball stage" or 240 degrees (you can test the syrup by dipping the end of a spoon into the syrup then into iced water - the syrup should set up immediately into a soft taffy).

Turn mixer on to high speed and carefully pour hot syrup into the egg whites.

Continue whisking on high speed until egg whites are thick and very glossy.

Transfer frosting into a star-tipped pastry bag and pipe onto tarts.

You can pour the raspberry sauce over the top of the frosting OR onto the lemon custard before frosting or do both.

Garnish with mint leaves.

Keep refrigerated if not serving immediately.