Raspberry meringue pie

1 HOUR + COOLING | SERVES 10 | EASY

sweet shortcrust pastry block 400g raspberries 300g (use frozen if you like) oranges 2 medium, 1 zested and both juiced icing sugar 2 tbsp

cornflour 3 tbsp

butter 80g, cubed

eggs 4, separated

lemon curd 2 tbsp golden caster sugar 200g • Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and line a deep 23cm loose-based tart tin. Line the pastry with baking paper, fill with baking beans and bake for 15 minutes, then lift out the paper and bake again for a further 10 minutes, or until the pastry is golden and looks dry. Cool. Turn the oven down to 180C/fan 160C/gas 4. • Meanwhile, put the raspberries in a pan with the orange zest and juice, and heat until the raspberries start to give off their juice. Add the icing sugar and stir it in. Taste the juice and add more sugar if you need to, then push the lot through a sieve into a clean pan. Add a few tbsp of the mix to the cornflour and mix it until there are no lumps. Stir this into the pan. Turn on the heat and whisk the mixture until it starts to bubble and thicken. Add the butter, off the heat, and whisk it in, then whisk in the egg yolks. Put the pan back on the heat and whisk until the mixture thickens. Allow to cool.

• Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. To make the meringue, whisk the eggs whites to soft peaks and then beat in the caster sugar in 3 batches and keep beating until the meringue is stiff and glossy. Spoon or pipe the meringue onto the raspberry mixture and bake the tart for 20 minutes or until the meringue is crisp and lightly browned. Cool at room temperature for at least 2 hours before trying to remove it from the tin or slice it. PER SERVING 379 KCALS | FAT 16.6G SATURATES 8.7G | CARBS 51.2G | FIBRE 2.1G PROTEIN 5.2G | SALT 0.4G