Raspberry Lemon Meringue Pie©


Almond Pastry
  • 7.7oz-220g plain flour (sifted)
  • 4.2oz-120g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 1 teaspoon almond flavouring
  • 2 tablespoons water
  • Pinch of salt
Lemon Layer
  • 1oz-30g cornflour
  • 1 tablespoon unsalted butter (room temperature)
  • 2 egg yolks (free-range)
  • 4oz-115g golden caster sugar
  • 4fl oz-120ml water
  • 4fl oz-120ml lemon juice
Raspberry Layer
  • 2 medium egg yolks (free-range)
  • 1.6fl oz-50ml apple juice
  • 3.5oz-100g golden caster sugar
  • 1.4oz-40g unsalted butter
  • 8.8oz-250g fresh raspberries
  • 1oz-30g cornflour
  • 1 tablespoon icing sugar
  • 4 egg whites (free-range)
  • 7oz-200g golden caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vanilla essence


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, almond flavouring, salt and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Grease a 23cm/9” flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang and no gaps. Pop back into the fridge covered in cling-film for another hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven try and blind bake for 15 minutes
  5. Remove the pastry case from the oven and reduce the oven temperature to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Remove the baking beads and baking paper. Set pastry case (still in the tin) to one side until later
  6. Meanwhile, make the lemon layer. In a medium non-stick saucepan, add the cornflour and sugar into the pan and combine. Over a low heat, add the water and lemon juice whilst continuously stirring, until smooth. Add the egg yolks, still continuously stirring whilst bringing to a boil for 1 minute. Remove from the heat, add the butter and combine until thick. Set to one side to cool a little.
  7. Continue by making the raspberry layer. In a separate saucepan, add the raspberries and apple juice and heat over a medium-low heat until the raspberries start to bleed their colour. Stir in the sugars and combine. Remove the mix from the heat and push the mixture through a fine sieve into a clean saucepan to extract the juice but leave behind the seed (discard the seeds). Add the cornflour and combine until there are no lumps. Place the pan back on to a medium heat and whisk for 5 minutes until it thickens before removing and allowing to cool slightly
  8. Spread the lemon over the bottom of the pastry case. Top with the raspberry mix. Be sure to spread both layers right up to the edges. Set to one side
  9. Finally, make the meringue topping. Place the egg whites in a large, clean mixing bowl and whisk until forming soft peaks. Add the golden caster sugar a heaped tablespoon at a time whilst mixing. Add the cornflour and vanilla essence and whisk until the meringue has thickened and it shiny. Spoon the meringue around the edges of the pastry case and work your way into the middle- so the raspberry layer is completely covered and the meringue touches all the sides of the pastry.
  10. Pop into the oven for 20 minutes- until coloured. Remove from the oven and allow to sit in the tin for at least 3 hours before removing and serving

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