200g digestive biscuits or graham crackers, blitzed (7 oz)
70g unsalted butter, melted (2½ oz)
pinch salt
FOR THE LEMON CURD
70g caster (superfine) sugar
Zest of 1 lemon
1 egg
1 egg yolk
65ml lemon juice
100g unsalted butter, softened and cubed
FOR THE MERINGUE
50g egg white
75g caster (superfine) sugar
Pinch sea salt
1g vanilla bean paste
TO DECORATE
1 punnet raspberries
Edible flowers, optional
Gold dust, optional
Method
To make the base, place the ring from a 9 inch spring form tin on a tray lined with baking paper.
Combine the biscuits, salt and butter, and press evenly into the base of the tin.
Chill in the fridge till firm. Once set, remove from the tin and place on a serving plate. Return to the fridge until needed.
To make the lemon curd, place the sugar and lemon zest in a heatproof bowl and rub together with your fingertips. Whisk in the egg, egg yolk and then the lemon juice.
Place the bowl over a saucepan of simmering water, and heat slowly, whisking constantly, until the temperature of the curd reaches 80 C (180 F) on a thermometer or coats the back of a spoon.
Remove the bowl from the heat and whisk vigorously to cool slightly.
Add the butter to the curd and blend with a stick blender until completely combined and smooth. You can also do this in a food processor.
Transfer the curd to a clean bowl and place a piece of plastic wrap directly on the surface. Allow to chill in the fridge overnight.
Once the curd is chilled, transfer to a piping bag fitted with a round nozzle and pipe around the base. Place in the fridge.
To make the swiss meringue, put the egg whites, sugar, salt and vanilla bean in the bowl of a stand mixer and whisk together. Place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 C (140 F).
Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool.
Transfer to a piping bag fitted with star nozzle and pipe this around the curd. Blowtorch if you wish!
To finish the tart, scatter over the raspberries, edible flowers, and if you're using, gold dust.
Keep refrigerated. Serves 10.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/10/04/lemon-meringue-and-raspberry-tart/