Ingredients
For the filling
2 level tbsps cornflour
100g golden caster sugar
Finely-grated zest of 2 large lemons
125ml fresh lemon juice (from 2-3 lemons)
Juice of one small orange
85g butter, cut into pieces
3 egg yolks and 1 whole egg
For the meringue
4 egg whites, room temperature
200g golden caster sugar
2 level tsps cornflour
Method
Tip the pastry on to a lightly-floured surface, gather together until smooth, then roll out and line a 23x2.5cm loose-bottom fluted flan tin. Trim and neaten the edges.
Press the pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together.
Put a baking sheet in a preheated oven at 200˚C/fan 180˚C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 minutes, then remove the foil and bake for five to eight more minutes until the pastry is pale golden and cooked and set aside (this can be done a day ahead). Reduce oven temperature to 180˚C/fan 160˚C/gas 4.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually.
Mix the orange juice with up to 200ml with water and strain into the pan. Cook over medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from heat and beat in the butter until melted.
Beat the egg yolks (save whites for the meringue) and the whole egg together, stir into the pan and return to medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon (it will bubble, but does not curdle).
Take off the heat and set aside while you make the meringue.
Put the egg whites in a large bowl. Whisk until soft peaks form, then add half the sugar, a spoonful at a time, whisking between each addition without overbeating.
Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick.
Quickly reheat the filling and pour it into the pastry case.
Immediately put spoonfuls of the meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding).
Pile the rest of the meringue into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
Return to the oven for 18-20 minutes until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 minutes, then remove and leave for at least another half to one hour before slicing.
Eat the same day.
Anton Dougall is an Expert on Maltese food.