Raspberry meringue pies

by Paul Ainsworth
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Ingredients

Fruit & Vegetables

  • 400g of raspberry purée
  • 1/2 lemon, juiced

Store Cupboard

  • 3 eggs
  • 120g of caster sugar
  • 6 egg yolks
  • 6 bronze gelatine leaves
  • 1 pack of filo pastry sheets
  • icing sugar for dusting
  • 3 egg whites
  • 150g of caster sugar

Dairy

  • 150g of butter, diced
  • 100g of butter, clarified and melted