LEMON AND RASPBERRY MERINGUE PIE

To make the tart shell, roll out the pastry until you have a large enough piece to line a 20cm round tart tin or pie dish. Press the pastry into the tin and chill for at least 30 minutes before baking (alternatively, freeze at this stage and cook straight from frozen).

Preheat the oven to 170°C. Line the pastry with baking paper and fill with ceramic pie weights, rice, or dry beans. Blind bake for 15-20 minutes, then remove the weights and baking paper, prick the base with a fork, and return to the oven for about 10 further minutes, until cooked through. Cool before using.

To make the raspberry curd, place the raspberries and sugar in a saucepan and heat slowly until the sugar has dissolved. Pass the mix through a fine sieve to remove the seeds, then return to the cleaned-out saucepan. Add the jar of lemon curd and cornflour slurry. Cook over a gentle heat, stirring, until thickened. Set aside to cool.

To make the meringue, put the sugar and eggs into a heatproof bowl (or the bowl of your stand mixer) and set on top of a saucepan of just-simmering water. Over a low heat, whisk until the sugar dissolves and the mixture is hot to touch (5-6 minutes or to 71°C – this is to pasteurise the egg white). Transfer the mix into an electric beater, then add the cream of tartar and beat until the meringue is thick and glossy and the mix has cooled to room temperature.

To assemble, fill the cooled pastry case with the cooled curd, levelling the top. Top with the fresh raspberries, if using, then spoon on the meringue, shaping it into a dramatic peak. Brown the meringue with a kitchen blowtorch or pop it under a hot grill for 30 seconds to 1 minute, until lightly coloured. Dust with the raspberry powder and enjoy!