* '''Pastry'''
* 175g Plain flour
* 100g Butter, straight from the Fridge and cut into small pieces
* 1 tablespoon Icing sugar
* 1 Egg yolk [reserve white for Meringue]
* '''filling'''
* level tablespoons Cornflour
* 100g golden Caster sugar
* Zest from 2 large Lemons
* Strained Juice from 2 large Lemons
* Strained Juice from 1 Orange
* 85g Butter, cut into small pieces
* 1 whole Egg and 3 Yolks [reserve whites for the Meringue]
* '''Meringue'''
* 4 Egg whites at room temperature
* 200g golden Caster sugar
* 2 level teaspoons Cornflour

===Method===
* '''Pastry'''
* Add the Flour, Butter, Sugar and Egg yolk to a Food processor with a plastic blade and pulse the mixture until it binds together. Don't over-work it.
* Roll out to fit a 23 cm fluted non-stick Baking tin, ideally with a loose bottom for easy release.
* Prick the base with a fork and chill for at least 30 minutes.
* Blind Bake the case for about 20 minutes or until golden.
* '''filling'''
* Mix the Lemon zest, Cornflour and Sugar in a medium pan and gradually add the Lemon juice.
* Separately, mix the Orange juice with enough water to make 200 ml. Add this to the pan. Cook this over a medium heat until it thickens, stirring all the while.
* Remove from the heat and stir in the Butter
* Beat the 3 Yolks and whole Egg together and add to pan.
* Return to a medium heat and stir constantly until the mixture bubbles and thickens.
* Remove from the heat and set aside.
* '''Meringue'''
* Add the whites to a large bowl and whisk to soft peaks with an electric Mixer.
* Try not to overwork the Meringue from now on.
* Mix the Sugar with the Cornflour and add a spoonful at a time, lightly whisking between each addition.
* '''Baking the pie'''
* Reheat the filling if needed and pour into the Pastry case.
* Top with the Meringue mixture by adding a spoonful at a time. Start around the edges and work into the centre to prevent the meringue from sinking into the filling.
* Give the pie a final jiggle before you Bake in the centre of the Oven for 18 to 20 minutes or until the peaks colour slightly.
* Remove from the Oven and rest for 30 minutes before removing from the baking tray.
* It's best to leave for another 30 minutes before slicing.
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