Lemon & raspberry meringue tart recipe | Good Food
A decadent summer dessert for a crowd that can largely be made ahead, from Good Food Magazine.
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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 raspberry
- 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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