Raspberry and Lemon Pie

One of our winning recipes from the ASF Berry Cook Off!  Cristian’s tantalising Raspberry & Lemon Pie

Ingredients:

• 1 cup of flour
• 1 egg yolk
• 100 grams of unsalted butter
• 2 tablespoons of powdered sugar
• 2 jars of condensed milk
• 100g Good nature Raspberries
• 2 egg yolks
• 3/4 cup lemon juice
• Swiss meringue
• Zest of 1 lemon

Method:

1. In a bowl, combine the flour together with the butter, egg yolk and powdered sugar with your hands, until obtaining a uniform dough, wrap it in plastic wrap and refrigerate for about 30 minutes.
2. Preheat the oven to 180ºC. With the help of a rolling pin stretch the dough about 5 mm thick, cover the base and the edges of a tart mold, pierce with a fork and refrigerate again for 5 minutes.
3. Bake for about 15 minutes or until the dough is lightly golden.
4. Remove from oven and set aside.
5. In a bowl mix the condensed milk, yolks, lemon juice and lemon zest.
6. Place some berries on the pre baked dough and pour the mix over it and bake again for about 20 minutes at 160 ºC.
7. Once ready, let it cool.
8. Finish the pie by covering it with Swiss meringue and brown it with the help of a blowtorch.