Preparing the Tartlets

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Bake the Pie Crust: Follow the baking instructions on your pre-made pie crust package. Once baked, allow it to cool completely. This will serve as the base for your tartlets.
3. Make the Lemon Raspberry Filling:
   • In a medium-sized saucepan, combine the lemon juice, sugar, water, and cornstarch.
   • Cook the mixture over medium heat, stirring constantly, until it thickens. This should take about 5-7 minutes.
   • Once thickened, gently fold in the fresh raspberries, ensuring they are evenly distributed.
4. Assemble the Tartlets: Pour the lemon raspberry mixture into the cooled pie crust, spreading it evenly. Set aside while you prepare the meringue.

Crafting the Perfect Meringue

5. Whip the Egg Whites:
   • In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. This can be done using a hand mixer or a stand mixer.
   • Gradually add sugar, continuing to beat the mixture until stiff peaks form. The meringue should be glossy and hold its shape.
6. Top the Tartlets with Meringue:
   • Spread the meringue over the raspberry filling, using a spatula to create peaks and swirls. This will give your tartlets an appealing, textured appearance.
7. Bake Again: Place the tartlets back in the oven and bake for 10-15 minutes, or until the meringue is golden brown. Keep a close eye to avoid burning.
8. Cool and Serve: Allow the tartlets to cool completely before serving. This will help the filling set and make it easier to slice.