Shortcrust Pastry—–
8 oz Self Raising Flour
4 oz Margarine
Grated Rind Of 1 Orange
1 Egg — beaten
2 oz Caster Sugar
Enough Water To Form A Ball
Dough
Filling—–
Juice And Grated Rind Of Two
Lemons
4 tb Cornflour — (approximately)
2 Eggs
2 oz Caster Sugar
Water
* This is enough for two bases I normally make a pear custard tart with the
second base)
Rub the margarine into the flour until it’s like bread crumbs add the
orange rind caster sugar and mix well. Add the beaten egg and mix well .
Add enough water ( give it a chance to soak in ) a tablespoon at a time to
make a ball. Cover with clingfilm and refrigerate for at least 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
smooth . Pour 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 occasionally .
Get the pastry from the fridge and roll out and line an 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 smooth . Beat the sugar into the lemon mixture until
smooth . Fill the pastry case with the lemon mixture . Add 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 brown . Serve 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.
Yields
1 Servings
