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Lemon & raspberry meringue tart

Lemon & raspberry meringue tart Recipe

  • 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
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