Method

1. Mix the crushed biscuits and honey together in a bowl and then spoon into a large chef's ring over a serving plate. Press down in the ring.
2. Mix the cream cheese, icing sugar and lemon curd into a bowl to combine.
3. Spoon the mixture into the ring and smooth off the top using a palette knife. Remove the ring.
4. To make the meringue, whisk the egg whites and icing sugar in a large clean bowl to form stiff glossy peaks.
5. Spoon the meringue into a piping bag and pipe over the lemon mixture in a spiral shape.
6. Carefully, using a blow-torch, brown the top until golden.
7. To make the coulis, place the raspberries, lime juice and icing sugar into a mini-food processor until smooth.
8. Strain the coulis into a small jug. To serve, drizzle the coulis over the lemon meringue pie.