Seville orange meringue pie

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Seville orange meringue pie

Just like that good old family favourite, lemon meringue pie but using Seville oranges which are in season – a delicious variation. However, you may find difficulty in obtaining Seville oranges as nearly all the produce goes to the marmalade industry.

Serve cold or warm – do not serve piping hot from the oven as the orange filling would be too runny. Not suitable for freezing.

For the pastry
225g (8oz) plain flour
25g (1oz) icing sugar
100g (31/2 oz) butter
I egg yolk
2 tbsp water

For the orange filling
4 large Seville oranges
85g (3oz) cornflour
600ml (1 pint) water
4 egg yolks
175g (6oz) caster sugar
For the meringue
5 egg whites
250g (9oz) caster sugar

Preheat the oven to 200°C (400°F, gas 6). You will need a 28cm (11″) loose-bottomed, fluted flan tin.

To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough — this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.

On a lightly floured work surface, roll out the pastry and use to line the tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes.

Lower the oven heat to 150°C (300°F, gas 2). For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the orange rind, orange juice and cornflour into a small bowl and blend together using a teaspoon until smooth. Bring the water to the boil, then stir into the cornflour mixture. Simmer gently, stirring, until it forms a thick custard.

Mix the egg yolks and sugar together in a bowl and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat. Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks.

Whisk in the caster sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Spoon the meringue over the top of the orange filling, and swirl into peaks. Bake for about one hour, until the meringue is crisp on the outside and soft underneath. Serve warm or cold.

Bake the pastry blind on the floor of the roasting oven for about 15 minutes. Continue as above and with the filling and meringue in the tart slide onto the grid shelf on the floor in the roasting oven with the cold sheet on the second set of runners and bake for about 15 minutes until golden.

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