Pastry, either a store-bought pie base, or home-made work fine.
22cm pie tin
For the filling:
2 tbsp cornflour
100g white sugar
Zest of 2 lemons
125ml lemon juice
Juice of 1 orange and water to make up 200ml
85g butter, cut up
3 egg yolks
1 whole egg
For the meringue:
4 egg whites
200g white sugar
2 level tsp cornflour
Method:
Set the oven to 180℃
Make the filling by mixing the cornflour, white sugar, zest, lemon juice and orange juice and water mixture.
Cook over a medium heat, stirring well until thickened and smooth.
Once the mix bubbles, remove from heat and beat in butter.
Stir in eggs and return to heat.
When the mixture is thick, to a curd like texture, remove from heat.
While the curd cools down, start preparing the meringue by whisking the egg whites until they form soft peaks.
Slowly add half of the sugar, while continuing to whisk.
Whisk in the cornflour.
Whisk in the sugar.
To assemble the pie, add the curd to the base.
Add meringue from the outside of the pie, moving inwards.
Using the back of a spoon add soft peaks to the meringue by gently placing the spoon on the surface and lifting up.
Bake for 20 minutes, the meringue should have just begun to brown.
Let sit for 60 minutes before serving.
SIDEBAR:
If you want to try making your own pie pastry, give it a go with this recipe.
Ingredients
1 1/2 cups plain flour
2 tbsp pure icing sugar
125g salted butter, chilled and coarsely chopped
2 1/2 tbsp iced water
Method
- Sift the flour and icing sugar into a large bowl.
- Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Add the water and use a round-bladed knife to stir until a dough forms.
- Use your hands to bring the dough together in the bowl.
- Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc.
- Use the pastry to line the pie dish. Trim excess pastry.
- Cover the pastry with baking paper and place in the fridge for 30 minutes to rest.
- Preheat oven to 180°C.
- Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes.
- Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden.