Preheat the oven to 180 degrees centigrade or 160 for a fan oven.
Spread pastry out into an oven proof 20cm dish.
Put on grease proof paper and baking beans or coins! Put In preheated oven for 15 mins
While the pastry is baking, prepare the filling. Mix half the conflour, 100g of sugar and lemon zest in a saucepan. Add the lemon juice, orange juice and 200ml of water
Take the pastry out and remove the coins and greaseproof paper and put back in the oven for 8 minutes.
Leave the pastry to cool, it is more golden in real life!
Whisk 4 egg whites from bubbly to...
... Really bubbly to...
... Nearly there to...
Soft peaks, add the rest of the sugar(200g) and 2tbsp of cornflour till smooth.
Reheat the lemon curd and put it the pastry.
Then straight away add the meringue.
Give it a swirl and put in the oven for 18-20 minutes.
Clean the surfaces!
- Short crust pastry
- 4.0Tbsp Cornflour
- 300.0g Caster sugar
- 2.0 Zest of lemons
- 125.0ml Lemon juice
- Juice of small orange
- 85.0g Butter
- 3.0 Egg yolks
- 1.0 Egg
- 4.0 Egg whites
- 200.0ml Water