400g shortcrust pastry (blind baked in a 23cm tin)

300g raspberries

5ml rose water

zest and juice 2 lemons

30g sugar

75g butter

approx. 25 cornflour mixed with water to form a paste

50g lemon curd

4 egg whites

200g sugar

Serve with pouring cream and more raspberries


1. Cook the raspberries, lemon, rose water and sugar for approx. 6-8 minutes

2. Pass through a sieve, into a clean pan

3. Add the corn flour. Cook 3 minutes. Take off the heat and whisk in the butter

4. Place a little cling film on the surface, but don’t wrap. Cool

5. Spread the curd onto the cooked, cooled tart

6. Then the raspberry mix

7. Whisk the egg whites until stiff peaks, then add the sugar gradually

8. Spoon or pipe on top of the raspberry mix

9. Cook at 200C for 20 minutes to cook the meringue

10. Serve with cream and raspberries