100g cold butter, cut into cube sized pieces
1 tbsp icing sugar
1 egg yolk
FOR THE FILLING
2 tbsp cornflour
100g caster sugar
2 large lemons
125ml lemon juice
1 small orange, juiced
85g butter, cut into cube sized pieces
3 egg yolks and 1 whole egg
FOR THE MERINGUE
4 room temperature egg whites
200g caster sugar
1 tsp cornflour
- Add the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked.
- Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.
- Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together.
- We recommend pricking the base with a fork, lining it with foil, shiny side down and letting your pastry chill for 30 minutes to 1 hour overnight.
- Put a baking sheet in the oven and heat the oven to 180C fan/gas 6. Bake the pastry case ‘blind’ for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside.
- Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain it into the pan. Cook over medium heat, stirring constantly, until thickened and smooth.
- Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat and set it aside while you make the meringue.
- Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
- Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling, then spread so it just touches the pastry. Pile the rest into the centre, spreading so it touches the surface of the hot filling, then give it all a swirl.
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing.