Ingredients

375g pack Co-op ready rolled shortcrust pastry Grated zest and juice of 4 lemons 30g cornflour 100g Fairtrade caster sugar 4 egg yolks 40g unsalted butter, diced For the meringue 2 sheets leaf gelatine 1 tbsp golden syrup 3 egg whites 150g Fairtrade caster sugar ½ tsp vanilla extract Pink, blue, yellow and green food colouring gel;

Method

Unroll the pastry and use to line a 20cm loose-bottomed fluted tart tin Trim the edges, allowing a slight overhang. Prick the base with a fork and chill for 30 mins Preheat the oven to 200°C/fan 180°C/gas 6 Line the pastry case with greaseproof paper, fill with baking beans and bake for 15-20 mins, until the sides are set Remove the beans and greaseproof paper and bake for a further 6-8 mins, until the pastry is golden Leave to cool Turn the oven down to 170°C/fan 150°C/gas 3 Put the zest, cornflour and sugar in a pan. Pour the juice into a measuring jug and top up to 300ml with water Gradually stir into the pan until smooth Bring to a simmer and stir for 2-3 mins, until thickened Take off the heat and stir in the egg yolks, then the butter Trim the edges of the pastry, sieve in the lemon mixture and bake for 15 mins, until set Set aside to cool Make the meringue: soak the gelatine in cold water to soften for 5 mins, then put in a heatproof bowl with 1 tbsp water Set over a pan of simmering water, then stir to melt Add the golden syrup, egg whites, sugar and vanilla extract Whisk for 5-6 mins, until thick, glossy and doubled in volume Working quickly, divide the mixture between four bowl Stir drops of a different food colouring into each bowl, then spoon alternate colours into a piping bag fitted with a star-shaped nozzle Pipe the meringue onto the pie filling, then leave to set in the fridge for 1-2 hours before serving