Raspberry meringue pie

Instructions

1 Heat the oven to 180°C Fan/Gas 6. Whizz the biscuits to crumbs in a food processor. Add the melted butter, pulsing until mixed. Press the mixture in the base and up the sides of the tin. Bake for 7 min.

2 Meanwhile, make the curd. Puree the raspberries, cornflour and 50 g sugar. Pour into a medium saucepan and bring to a boil, whisking constantly with a balloon whisk as the mixture bubbles and thickens (up to 1 min). Remove from the heat, then whisk in the egg yolks followed by the butter, stirring until melted and combined. Pour into the chilled pie base.

3 Whisk the egg whites to firm peaks. Add the remaining sugar, 1 tbsp at a time, whisking after each addition until stiff and glossy, and the sugar has dissolved. Spoon over the top of the curd, then shape into a dome using a palette knife.

4 Put the pie in the oven, then reduce the temperature to 150°C Fan/Gas 3 and bake for 30 min until the meringue is just coloured and feels set to the touch. Leave to rest for 15 min before serving.