For the pastry
For the raspberry filling
3 free-range eggs, 1 whole, 2 yolks only
60g/2¼oz caster sugar
200g/7oz fresh raspberries
75g/2¾oz lactose free butter
6 gelatine leaves
For the meringue topping
4 free-range egg whites
225g/8oz caster sugar
2 tsp cornflour
Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin. Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes. Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.
For the raspberry curd, whisk together the eggs and sugar until thick and pale. Blend the raspberries in a food processor until smooth, then push through a sieve to make a purée. Add the purée to the egg and sugar mix and whisk together in a bowl set over a pan of simmering water, until the mixture leaves a ribbon trail when the whisk is lifted from the mixture. Whisk in the lactose free butter to the egg raspberry mix, and continue to heat until the curd becomes thick.
Squeeze the excess water from the gelatine, and add it to the raspberry curd. Whisk till the gelatine dissolves, then pass the mix through a fine sieve into a tray. Put cling film on the surface to stop a skin forming. Transfer to the fridge.
For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again. Fill the pastry case with the raspberry curd, then spoon on top of the filled pastry case and spread the meringue to completely cover the raspberry filling. Then create a swirl on the top of the meringue. Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp.
Recipe adapted from: Good Food