Lemon Marshmallow Pie

Preheat oven to 190°C/fan 170°C/gas mark 5.

Rub the Fate Low Protein all-purpose mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.

Add the water to the Fate mixture to form the pastry dough.

Leave to rest for 10 minutes.

Dust a clean work surface with Fate low protein all-purpose mix and knead the pastry for 1 minute, until smooth.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.

Lift the pastry, using a rolling pin into the baking tin.

Using your thumb, press the pastry around the edge of the baking tin.

Cut the excess pastry off the sides of the tin and using a fork, prick the pastry base.

Cut out a circular piece of grease proof paper, with a 23cm diameter and place in the tin to cover the pastry base.

Scatter baking beads on top of the grease proof paper and bake blind on the middle shelf of the oven for 15 minutes.

Carefully remove the beans using a spoon and grease proof paper and bake for a further 10 minutes and leave to cool.

Spread the lemon curd evenly over the pastry base, using a spatula.

Top with Sainsbury’s freedom mallow mini pink and white vanilla marshmallow bites.

Place the baking tin under a medium heated grill until the top of the pie is golden brown.

Allow to cool before removing from the tin and serving.