CITRUS MERINGUE PIE
CITRUS MERINGUE PIE
CITRUS MERINGUE PIE

Ingredients
  • 175g/6oz plain flour
  • 50g/1¾oz cocoa powder
  • 50g/1¾oz icing sugar
  • 150g/5½oz butter
  • chilled and diced
  • 1 free-range egg yolk
  • pinch salt
  • chilled water
  • 3 large oranges
  • zest and juice
  • 1 pink grapefruit
  • zest and juice
  • 75g/2½oz cornflour
  • 500ml/18 fl oz freshly boiled water
  • 4 free-range egg yolks
  • 150g/5½oz caster sugar
  • 5 free-range egg whites
  • 225g/7oz caster sugar
  • ½ tsp cream of tartar
  • 100g/3½oz shelled hazelnuts
  • toasted and lightly crushed or broken up
Directions
  • For the pastry case
  • preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour
  • cocoa
  • icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so
  • you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers
  • add up to a tablespoon of water. Form into a ball
  • wrap in cling film and chill for at least half an hour.
  • To make the filling
  • zest one of the oranges and the grapefruit. Put in a bowl
  • then add all the juice from the oranges and grapefruit
  • along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan
  • then whisk in the citrus and cornflour mixture.
  • Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together
  • then add this to the citrus mixture. Stir to combine
  • then cover with clingfilm
  • making sure the clingfilm touches the custard to stop a skin forming
  • then chill in the fridge.
  • Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork
  • then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes
  • then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4.
  • When the filling is completely chilled
  • scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks
  • then continue to whisk
  • adding the sugar a tablespoon at a time. When it is stiff and glossy
  • add the remaining sugar and the cream of tartar. Finally
  • fold in the toasted hazelnuts. Pipe or pile the meringue over the filling.
  • Bake in the oven for around 20 minutes
  • or until the meringue is a dappled golden-brown. Cool before eating.