Create and Cook 2011: Raspberry Meringue Pie - Serves 2


Ingredients (Pate Sucre Sweet Pastry):

  • 125g plain white flour
  • 25g icing sugar
  • 67g butter, diced
  • ½ lemon, grated zest
  • 1 Claytons large free range egg, beaten
  • 1 tbsp milk

Ingredients (Raspberry Filling):

  • 100g raspberries
  • 3 tsps cornflour
  • 25g caster sugar
  • 150ml water
  • 1 large Claytons free range egg yolk
  • 20g butter

Ingredients (Meringue):

  • 2 Claytons free range egg whites
  • 100g caster sugar

Full Method

Instructions (Pastry):

  1. Pre heat oven 180°C/Gas mark 5
  2. Sieve the flour and icing sugar onto a clean dry work surface. Rub in the butter until you have a fine crumbly mixture.
  3. Mix in the lemon zest. Add the egg and milk to the mixture to form a dough. Wrap in cling film and chill for 30 minutes.
  4. Roll out the pastry and line 2 x 10cm deep fluted flan tins. Prick the base with a fork. Place on a baking tray and cook for 15–20 minutes until golden brown.
  5. Remove from the oven, leave to cool. Reduce oven temperature to 150°C/Gas mark 4.

Instructions (Raspberry Filling):

  1. Blitz the raspberries with a blender and then sieve them, over a jug, to separate the pulp and juice. Put the cornflour and sugar into a bowl, mix to a smooth paste with 1 tablespoon water.
  2. Pour the remaining water and raspberry pulp from the sieve into a saucepan. Bring to the boil; pour over the cornflour mixture, stirring continuously. Return to the pan, bring to the boil to thicken.
  3. Remove from the heat beat in the egg yolk, raspberry juice and butter. Pour the mixture into the flan cases.

Instructions (Meringue):

  1. Beat the egg whites until they form soft peaks. Beat in the sugar gradually. Spoon or pipe the meringue on top of the raspberry filling, making sure the edges are sealed.
  2. Place in the oven for 15–20 minutes until the meringue is golden. Serve warm or cold.
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