Raspberry meringue pie
For a seasonal alternative to traditional lemon, this wonderful tart is equally as lovely.
SERVES 10PREP 30 mins COOK 25 mins
✱ 500g pack sweet shortcrust pastry
✱ 200g raspberries
✱ 4tbsp cornflour
✱ 225g caster sugar
✱ 4 medium free-range egg yolks
✱ 100ml lemon juice
FOR THE MERINGUE
✱ 4 medium free-range egg whites
✱ 140g caster sugar
✱ 1tsp cornflour
YOU WILL NEED
✱ 23cm fluted, loose-based tart tin
Heat the oven to 160C Fan/Gas