Roll the 23cm tin pastry, make holes with a fork at the bottom and place in the fridge to set for an hour, then bake blindly with foil on the bottom for a quarter of an hour then remove the foil, then back to the oven for a further 10 minutes.
To make the filling mix the cornflour, 100g fine sugar, peel and lemon juice. Add water to the orange juice to 200ml and add to the lemon and place in a saucepan over a medium heat. begins to thicken. Remove from the heat and add the chopped butter to cubes and stir until melted.
Mix the egg yolk and the whole egg and pour into the pan with the rest of the mixture. Place over medium heat and keep stirring then strain over the pastry.
Swirl the egg whites until soft then add the spoon sugar and cornflour and stir until the meringue is smooth and thick. Top with the lemon filling and make sure you cover the whole filling with the meringue.
Return to oven at 170C / gas 3.5 for 15-20 minutes until the meringue is golden.
Recipe by Nerys Howell, originally featured on Prynhawn Da.
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