• 1 blind baked pastry case (23cm)
  • 800g raspberries
  • 75g unsalted butter
  • 50g cornflour
  • 250g caster sugar
  • 4 large eggs – separated
  • Juice of 1 lemon


  • Pre-heat the oven to 190°C/375°F/gas mark 5.
  • Blitz the raspberries in a blender and pass through a fine sieve, discarding the seeds.
  • In a small bowl mix the cornflour, 75g of the caster sugar and the lemon juice together. Add this mixture to the raspberry puree.
  • In a pan slowly bring the puree to a simmer, stirring constantly until thickened.
  • Allow the raspberry mixture to cool slightly and beat in the egg yolks and butter. 
  • Leave to cool completely.
  • Spoon the mixture into the pastry case, spreading it evenly.
  • In a clean bowl whisk the egg whites until stiff and then gradually whisk in the remaining caster sugar until you have a glossy thick meringue mixture.
  • Heap the meringue over the raspberry mixture and bake for 10-12 minutes until golden.