Lemon & Raspberry Meringue Pies
As seen on TV
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Lesley's pies feature a sweet shortcrust pastry case with raspberry gel at the bottom, topped with a classic cooked lemon curd and Italian meringue, adorned with fresh raspberries and edible flowers.
Lesley: "I'm making a lemon and raspberry tart with a meringue topping. I've practiced it quite a bit. There's been lemon tarts flying everywhere."
Prue Leith: "Is the lemon layer custard or curd?
Lesley: "Cooked curd."
Paul Hollywood: "Pastry looks a little pale to me."
Paul Hollywood: "That lemon curd is absolutely delicious, but it is too thick. This is too gloopy."
Paul Hollywood: "Meringue's lovely. Set well, cuts well. I think the favor combinations of all three balances with the sharpness from the lemon curd. It's just, for me, your pastry is overworked. I think it need a little bit longer in the oven as well."
