Summer SENSATIONS

Try these sunshine-filled berry treats for a special occasion

Raspberry meringue pie

For a seasonal alternative to traditional lemon, this wonderful tart is equally as lovely.

SERVES 10 PREP 30 mins COOK 25 mins 

• 500g pack sweet shortcrust pastry
• 200g raspberries 4tbsp cornflour
• 225g caster sugar
• 4 medium free-range egg yolks
• 100ml lemon juice

FOR THE MERINGUE 

4 medium free-range egg whites *140g caster sugar * 1tsp cornflour

YOU WILL NEED

23cm fluted, loose-based tart tin 

1 Heat the oven to 160C Fan/Gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Line the tart tin and trim off the excess. Prick the base with a fork, then line with baking paper and fill with baking beans. Bake for 15 mins until the pastry looks sandy, then remove the beans and paper, and cook for a further 10 mins until golden.

2 Whizz the berries in a food processor press through a sieve into a jug. Set aside.

3 Mix the cornflour, sugar and 225ml 3 gently to the boil, stirring until thick and clear. Off the heat, beat in the egg yolks with the lemon juice and raspberry puree. Once smooth, pour the mixture into the pastry case and bake for 10 mins.