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Lemon and Raspberry Meringue Tart

This is a luscious lemon tart that is perfect as a summer dessert for a crowd. It slices into 12 pieces and we guarantee that your guests will ask for a second helping. It seems a but fiddly with three different steps, but none of them are difficult and the result is completely worth the time. Silky lemon curd, fresh raspberries, golden pastry and billowy meringue — yes please!!

Lemon and Raspberry Meringue Tart

For the pastry:

12 oz. all-purpose flour (1½ cups)
8 oz. cold butter, cubed ( 8 tbs.)
4 oz. golden caster sugar (½ cup plus 1 tbs.)
2 egg yolks

For the filling:

2½ cups good-quality lemon curd
2 eggs
2 egg yolks
8 oz. raspberries

For the meringue:

4 egg whites
5 oz. caster sugar (2/3 cup plus 2 tbs.)
2 tsp. white wine vinegar
1 tsp. corn starch

Lemon and Raspberry Meringue Tart

Start by making the pastry. Whiz the flour, butter, and 1/4 tsp. salt in the food processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tbs. cold water. Pulse the dough, tip out onto a work surface and quickly knead until smooth. Using your fingers, fit the pastry into a 8×14″ loose-bottomed fluted tart tin, leaving a small overhang on the sides. Chill for 30 minutes on a baking sheet.

Heat the oven to 400°F. Line the pastry with parchment paper and baking beans, then bake blind for 15 minutes. Remove the paper and beans and bake until golden, 5-8 more minutes. Allow to cool, then trim the sides using a serrated  knife.

Meanwhile, put the lemon curd into a saucepan, then beat in the eggs and egg yolks. Slowly bring to a simmer, stirring constantly, until the mixture becomes thick, about 10 minutes. Spoon into a bowl, cover the surface with plastic wrap and cool completely. (This can be done up to a day before.)

Scatter ¾ of the raspberries over the pastry, then spoon in the cooled lemon curd. Whisk the egg whites until stiff, then gradually add the sugar to make a thick, shiny meringue. Gently fold in the vinegar and corn starch, then swirl over the lemon curd. Bake for 10 minutes, until the meringue is lightly golden. Cool 20 minutes, then lift out of the tin onto a serving plate. Scatter with the remaining berries to serve.

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