This classic dessert is sure to be a winner with the whole family. Packed full of fresh, zesty flavours for the ultimate post-dinner sweet or afternoon treat. Made a little easier with Jus-Rol pre-made frozen pastry.
Ideal for serving the same day you’ve made it. Enjoy by itself, with a drop of fresh double cream or a scoop of vanilla ice cream.
Ingredients
- 1 sheet of Jus-Rol frozen shortcrust pastry – defrosted
- 85g unsalted butter – cut into small cubes
- 2 tablespoons of cornflour
- 100g golden caster sugar
- 2 large lemons – zested
- 3 fresh lemons – juiced (about 125ml)
- 1 orange – juiced
- 3 egg yolks
- 1 whole egg
For meringue
- 4 egg whites
- 200g golden caster sugar
- 2 tablespoons of cornflour
- 1 teaspoon of vanilla extract
Method
STEP 1
Flatten out your pastry onto a lightly floured surface and place in a 23cm x 2.5cm loose-bottom, fluted flan tin. Press pastry into the ridges and trim the edges. Prick the base with a fork, line with foil (shiny side down) and chill for 1 hour or overnight.
STEP 2
Preheat the oven to 200°c.
STEP 3
Fill your foil lined pastry with baking beans and blind bake for 15 minutes.
STEP 4
Remove the foil and bake for a further 5-8 mins, until the pastry is pale golden and cooked. Set aside.
STEP 5
Lower the oven to 180°c.
STEP 6
Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually.
STEP 7
Measure your orange juice and add water until you have 200ml of liquid before straining it into the pan.
STEP 8
Cook over a medium heat, stirring constantly, until thickened and smooth.
STEP 9
Once the mixture bubbles, remove it from the heat and beat in the butter until melted.
STEP 10
Beat the egg yolks (saving the whites for your meringue later) and the whole egg together. Stir your eggs into the pan and make sure they’re fully combined before returning the pot to a medium heat. Make sure you do this off the heat or you’ll end up with scrambled eggs.
STEP 11
Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat and set aside while you make the meringue.
STEP 12
Put the egg whites in a large bowl and whisk until you have soft peaks. Now add half of the golden caster sugar, a spoonful at a time, whisking between each addition without overbeating.
STEP 13
Whisk in the cornflour and add the other half of your sugar as before and the vanilla extract until smooth and thick.
STEP 14
Place your meringue in a large piping bag with a 1 – 2cm nozzle with a round or star shape.
STEP 15
Quickly reheat the filling and pour it into the pastry case. Immediately start piping around the edge of the pie and work your way to the centre quickly. If you start in the middle, the meringue will sink.
STEP 16
Place in the oven for 18-20 mins until the meringue is crisp and slightly coloured. Remove and let it cool in the tin for 30 mins before removing and leaving for at least another hour before slicing. Serve and enjoy!