Orange meringue pie
200g chilled unsalted butter, cubed, plus extra for greasing 400g plain flour, plus extra for dusting zest and juice of 4 oranges and 2 lemons 500g caster sugar, plus 1 tbsp 5 eggs separated, plus 3 egg yolks 160ml cold water 65g cornflour, plus 1 tbsp airtight wrap 23cm fluted, deep, loose-bottomed tart tin baking paper baking beans
In a large bowl, combine the butter cubes, flour, zest of 1 orange and the 1 tbsp of caster sugar, then rub the butter into the dry ingredients for 2-3 mins until the mixture resembles breadcrumbs. Mix in 1 egg yolk, then slowly stir in 80ml of the cold water until a dough forms. Not all the water may be needed. Knead the pastry with one hand in the bowl until it comes together into a ball. Wrap the pastry in an airtight wrap and leave to chill for 1 hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the tart tin. Dust a clean kitchen surface with the extra flour, then roll out the pastry to fit the tart tin. Line the tin with the pastry, then trim to neaten, a little above the top of the tin, and prick the bottom with a fork a few times. Cover with baking paper and fill with baking beans. Bake for 10 mins, then remove the beans and paper. Bake for a further 10 mins until the tart case is dry and golden. Allow to cool.
In a large bowl, whisk together the remaining 7 egg yolks with 250g of caster sugar until creamy. In a saucepan, combine the zest and juice of the remaining oranges and lemons, then stir in the 65g of cornflour. Gradually stir in the remaining 80ml of water, then simmer for 2-3 mins until warm. Whisk the liquid into the egg and sugar mixture, and return to the saucepan. Cook on a medium heat, whisking, for 5-6 mins until thickened. Transfer the mixture to the pastry case. Preheat the oven to 150°C/130°C fan/gas mark 2. In a clean, large glass bowl, whisk the egg whites with an electric whisk for 2-3 mins until they form soft peaks. Gradually whisk in the remaining 250g of caster sugar, 2 tbsp at a time, then whisk for 4-5 mins until the meringue is thick and in stiff peaks. Whisk in the 1 tbsp of cornflour, then transfer the meringue to the top of the filling. Create a few swirls with a fork, then bake for 15 mins. Allow to cool, then serve.