INGREDIENTS

INSTRUCTIONS

This is enough for two bases I normally make a pear custard tart with
the second base)  Rub the margarine into the flour until it's like
bread crumbs add the  orange rind caster sugar and mix well. Add the
beaten egg and mix  well . Add enough water ( give it a chance to soak
in ) a tablespoon  at a time to make a ball. Cover with clingfilm and
refrigerate for at  least 1/2 hour.  Put the juice and rind of the
lemons into a measuring jug and make up  to just less than half a pint
with some water. Put the cornflour into  a cup and mix with a couple of
tablespoons of the lemon mixture until  it is smooth . Pour the
cornflour mixture and the rest of the lemon  and water into a saucepan.
Heat over a medium heat stirring  continuously until the mixture is
thick ( it does turn out very thick  but don't worry ) and the
cornflour is cooked out. Allow to cool  stirring occasionally .  Get
the pastry from the fridge and roll out and line an 8 in flan  case/
pie dish , I'm not sure what you call it , and prick the base  with a
fork. Bake the pastry blind , lined with foil & baking beans,  for 15
mins in a hot oven ( 180-200 C) so that it doesn't rise too  much but
is golden.  Remove the base from the oven.  Separate the two eggs ,
retain the whites , and beat the yolks into  the lemon mixture until
smooth . Beat the sugar into the lemon  mixture until smooth . Fill the
pastry case with the lemon mixture .  Add a tablespoon of sugar to the
egg whites and whisk until it forms  peaks fold in the rest of the
caster sugar and pile on top of the  pie. Bake in the oven until the
meringue is nicely brown . Serve hot  or cold.  I have also tried this
with oranges ( made up to 1/2 pint with orange  juice rather than
water) and lemon zest in the pastry.  Recipe By     :  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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