85g Stork tub, cut into small pieces or 50:50 butter or margarine and lard or white vegetable fat.
1 Egg yolk or whole egg, lightly beaten.
pinch of salt
1 lemon, halved
2 oranges, halved
2 limes, halved
50g caster sugar
3 egg yolks
3 egg whites
150g caster sugar
Grated lime zest, to decorate
Place the flour, salt and fat in the Kenwood Bowl. Using the K Beater at Speed 2, mix until it resembles fine breadcrumbs.
Add the beaten egg whilst the K Beater is turning, and then add sufficient water until the pastry forms a dough.
Turn out onto a lightly floured surface and shape into a flat ball. Do not over handle the dough. Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out.
Roll out the pastry and use to line a 23cm fluted flan ring or loose bottomed flan tin. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 190°C / 375°F / Gas 5.
Line the pastry case with greaseproof paper and baking beans and bake blind for 20 minutes, remove the paper and beans after 15 minutes.
Meanwhile, grate the zest from 1 lemon and 1 orange and set aside. Halve the citrus fruits and using the Citrus Juicer attachment, squeeze the juice. Pour into a jug and make up to 450ml with cold water.
Mix the cornflour to a smooth paste with 120ml cold water.
Place the citrus juice mixture in a saucepan with the lemon and orange zest and sugar and bring to the boil. Stir in the cornflour mixture and cook, stirring until thickened. Beat in the egg yolks and pour into the pastry case.
To make the meringue, place the egg whites in the clean and dry Kenwood Bowl and using the Balloon Whisk, whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
Using a piping bag fitted with a star nozzle, pipe the meringue over the citrus filling or spoon over and swirl with a knife. Bake for 5 – 10 minutes, or until golden. Serve warm or cold decorated with the grated lime zest.