Raspberry curd meringue pie

Method

1. Roll out the pastry on a lightly floured work surface to the thickness of a £1 coin, loosely roll it around the rolling pin, then unroll it into the tart tin. Line the tart tin, gently pushing the pastry into the edges. Trim the excess off the top with a knife, then gently work the pastry up the sides a little so it just overhangs the tin. Prick the base all over with a fork, line with baking paper and ceramic baking beans or uncooked rice and chill in the fridge for 30 minutes (or in the freezer for 10 minutes). Heat the oven to 200C/180 fan/gas 6.
2. Bake the pastry case for 20 minutes, then remove the paper and beans and bake for 5-6 minutes more until the pastry is golden and sandy to the touch. Remove from the oven and leave the tin to cool on a wire rack.
3. For the filling, whizz the raspberries in a food processor/blender to make a purée, then push through a wire mesh sieve into a large bowl and set aside (discard the seeds/pulp left in the sieve). Mix the cornflour, 300g sugar and the lemon zest in a large heavy-based pan, stir in the raspberry purée and lemon juice along with 50ml cold water, then cook over a medium heat, mixing with a balloon whisk, until thick and smooth. When it starts to bubble, take it off the heat and whisk in the butter until melted. Leave to cool slightly, then whisk in the yolks and the whole egg and return the mixture to the heat, whisking for 5-8 minutes until it can thickly coat the back of the spoon. Set aside.
4. In a large clean bowl beat the egg whites with an electric handheld mixer (or hand whisk) to stiff peaks – when you lift out the whisk(s), the peaks formed won’t fall back on themselves. Gradually whisk in the remaining sugar, a tablespoon at a time, beating well after each addition.
5. Fill the tart case with the curd, then top with pillows of the meringue mixture, making peaks with your spoon as you go. Bake for 3-4 minutes in the oven or use a blow torch to caramelise the topping.