Ingredients Jump to Instructions ↓

  1. Shortcrust Pastry-- 8 oz Self Raising Flour

  2. 4 oz Margarine

  3. 1 Orange

  4. 1 Egg -- beaten

  5. Enough Water To Form A Ball Dough Filling-- Juice And Grated Rind Of Two Lemons 4 tb Cornflour -- (approximately)

  6. 2 Eggs

  7. 2 oz Caster Sugar

  8. Water

  9. 1/2 hour. Put the juice and rind of the lemons into a measuring jug and make up to just less than half a pint with some water. Put the cornflour into a cup and mix with a couple of tablespoons of the lemon mixture until it is smoothPour the cornflour mixture and the rest of the lemon and water into a saucepan. Heat over a medium heat stirring continuously until the mixture is thick ( it does turn out very thick but don't worry ) and the cornflour is cooked out. Allow to cool stirring occasionallyGet the pastry from the fridge and roll out and line an

  10. 8 in flan case/ pie dish , I'm not sure what you call it , and prick the base with a fork. Bake the pastry blind , lined with foil & baking beans, for 15 mins in a hot oven ( 180-200 C) so that it doesn't rise too much but is golden. Remove the base from the oven. Separate the two eggs , retain the whites , and beat the yolks into the lemon mixture until smoothBeat the sugar into the lemon mixture until smoothFill the pastry case with the lemon mixtureAdd a tablespoon of sugar to the egg whites and whisk until it forms peaks fold in the rest of the caster sugar and pile on top of the pie. Bake in the oven until the meringue is nicely brownServe hot or cold. I have also tried this with oranges ( made up to 1/2 pint with orange juice rather than water) and lemon zest in the pastry. Recipe By :


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