8oz/225g pack shortcrust pastry For the filling: juice and zest of a large lemon and lime 1/2pt/300ml water 3oz/75g sugar (or to taste) 2oz/50g cornflour 2 egg yolks For the topping: 2 egg whites 4 Tbs. sugar
Instructions
1) Roll out pastry to line an 8in/20cm greased flan dish or tin. Bake blind 10 minutes, lined with grease proof and filled with baking beans, at 400F, 200C. Remove beans and paper, and bake 5 minutes more to set base.
2) Mix half lemon and lime juice, all zest, water and sugar in a pan. Mix cornflour with remaining juice. Bring water and juice mix to boil, add 1 Tbs. to cornflour mix, then tip this into pan. Boil, stirring, until thickened. cool slightly. Beat in egg yolks gradually. Pour into base.
3) Whisk whites stiff, whisking in 1 Tbs. sugar. Carefully fold in remaining sugar with a metal spoon.
4) Bake at 335F, 160C for 30 minutes, or until meringue is risen, firm and browned.
