Lemon and raspberry meringue tart

Lemon and raspberry meringue tart

Lemon & raspberry meringue tart

A decadent summer dessert for a crowd that can largely be made ahead

  • Plus cooling
  • Serves 12
  • For the keen cook

Nutrition per serving

  • Calories 511
  • Carbohydrates 81
  • Saturated Fat 10
  • Sugar 46
  • Protein 7
  • Fat 20
  • Fiber 2
  • Salt 0.46

Ingredients

  • 350g plain flour, plus extra

  • 200g butter, cold and cut into cubes

  • 100g golden caster sugar

  • 2 large egg yolks

  • 2 x 312g jars good-quality lemon curd

  • 2 whole large eggs and 2 large egg yolks, beaten together

  • 200g punnet raspberries

  • icing sugar, to decorate

  • 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

Tip
Cooking this tart in a rectangular tin makes it really easy to slice and serve. The recipe will also fit a shallow, round, fluted 23cm tin perfectly if that’s all you can lay your hands on. Cook for the same length of time.

Method

  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 (measured from the top) 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 and sandy. Allow to cool. Trim the sides using a serrated knife.

  3. Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to 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, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.