Preheat oven to 425°. Spray 12 (2 1⁄2x1-inch) mini tartlet pans with cooking spray. Line bottoms with parchment paper rounds.
In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Vigorously bring mixture together in bowl with hands until it comes together and forms a dough. Shape dough into a disc, wrap in plastic wrap, and refrigerate for 10 to 15 minutes.
Unwrap dough and place on a lightly floured surface. Using a rolling pin, roll out dough to a 1⁄4-inch thickness. Using a 2 3⁄4-inch round cutter dipped in flour, cut 12 rounds from dough, rerolling scraps as necessary. Press a dough round into each prepared tartlet pan, trimming top edges as necessary. Using the large end of a chopstick, press dough into indentations in sides of pans. Prick bottoms of dough with a fork. Place tartlet pans on a rimmed baking sheet, and refrigerate for 30 minutes.
Bake until tartlet shells are light golden brown, 8 to 10 minutes, pricking bottoms again if dough puffs after a few minutes of baking. Let cool completely on a wire rack before carefully removing tartlet shells from pans. Store in an airtight container and use within a day.
Fill cooled tartlet shells with cold Creamy Lemon Curd. Place Italian Meringue in a piping bag fitted with a petal-shaped tip (Wilton #104) and pipe a meringue rosette onto each tartlet. Serve immediately, or place in an airtight container, refrigerate, and serve within 1 hour.
Just before serving, top each tartlet with a fresh raspberry.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-curd-meringue-tartlets/