How to make:
Pastry : 175 gr plain flour,100 gr cold butter cut in small pieces,1 tbs icing sugar,1 egg yolk.
Filling : 2 level tbsp cornflour or plain flour,100 gr caster sugar,finely grated zest 2 large lemons,125 ml fresh lemon juice(from 2-3 lemons),200 ml juice from 2 oranges,85 gr butter cut into pieces,3 egg yolks and 1 whole egg.
Meringue : 4 egg whites at room temperature,200 gr caster sugar,2 level tsp cornflour(optional).
Pastry : put the flour,butter,icing sugar,egg yolk and 1 tbs cold water in to a bowl and mix well.
Tip the pastry onto a lightly floured surface,gather together until smooth,then roll out and line 23 x 2,5 cm flat tin.Trim the edges,press pastry into flutes,prick the base with a fork and chill for at least 30 min,or over night.
Bake for 15 mins in preheated oven at 180 C.
Filling: mix cornflour,sugar,lemon zest in a saucepan,stir in lemon and orange juice and cook over a medium heat stirring constantly until thickened and smooth.Remove from the heat and beat in the butter,stir in the egg yolks and whole egg and return to a medium heat.Keep stirring for a few minutes until the mix thickens.Take off the heat and set aside.
Meringue : whisk the egg whites to soft peaks,add the sugar a spoonful at a time,whisk in the cornflour.
Pour the filling into the pastry case,put spoonfuls of meringue around the edge of the filling case,then spread so it just touches the pastry.
Return to oven preheated to 150 C,for 15 - 20 mins until the meringue crisp.
Let the pie sit in the tin for 30 mins,then remove and leave in the fridge,for at least 1/2-1 hour before serving.