For the Lemon Curd:

• 300g egg yolks
• 300g sugar
• 150g lemon juice
• 10g lemon zest
• 200g butter (chopped room temperature)

Method:

1. Whisk yolks, sugar and lemon juice over a simmering pot of water, until thickened.
2. Remove from the heat and whisk in butter.
3. Store in the fridge.

For the Raspberry Meringue:

• 450g sugar
• 111g water
• 165g egg whites
• 25g Fresh° As Raspberry Powder
• Fresh° As Raspberry Whole to garnish

Method:

1. Combine water and sugar in a pot and cook this syrup until 118°C.
2. Whisk egg whites to soft peaks in a stand mixer and slowly pour in the hot syrup.
3. Add Fresh° As Raspberry Powder and whisk until body temperature.
4. Fill tart cases with lemon curd.
5. Pipe meringue on top in a design of your choosing. Crumble over Fresh° As Raspberry Whole.