Lemon & raspberry meringue tart

Serves 12 Prep 20 mins plus cooling Cook 35 mins 50p a portion 511 kcals, 20g fat, 10g sat. fat, 46g sugar FOR THE PASTRY 350g plain flour, plus extra 200g butter, cold and cut into cubes 100g golden caster sugar 2 large egg yolks FOR THE FILLING 2 x 312g jars good-quality lemon curd 2 large eggs and 2 large egg yolks,

beaten together 200g punnet raspberries icing sugar, to decorate FOR THE MERINGUE 4 egg whites (from the eggs used for

yolks in pastry and filling) 140g white or golden caster sugar 1 tsp white wine vinegar 1 tsp cornflour 1 Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.

2 Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden. Allow to cool. Trim the sides using a serrated knife.

3 Meanwhile, put the curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. Pastry and filling can be made a day ahead.

4 Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries. Bake for 10 mins until lightly golden. Cool for 20 mins, then lift onto a plate. Add raspberries and dust with icing.