1

Bake the pie pastry shell at 230°C for about ten minutes or until it just starts to turn brown on the edges. It will help the pie shell keep its shape during baking if you line the shell with aluminium foil and then place beans, rice, or pie shell weights in the shell to hold the crust down.

2

Grate the zest from one large lemon or two small lemons. Avoid the white, pithy part of the peel for it is bitter. Add that to a saucepan with the lemon juice, orange juice, sugar, and salt. Stir and heat until it just starts to boil.

3

While the filling is beginning to heat, mix the cornflour with the whipping cream, Add the eggs and egg yolks and mix until smooth.

4

Drizzle the hot lemon mixture into the egg mixture while stirring constantly. Return the combined mixture to the stove and heat until it thickens and starts to boil. Add the butter and stir until melted. Scrape the filling into the pie shell.

5

Preheat the oven to 175°C.

6

In a medium metal or ceramic bowl, beat the egg whites and cream of tartar together. When soft peaks are formed, drizzle in the sugar while beating. Continue beating until stiff peaks are formed. Fold in the vanilla.

7

With a spatula, spread the meringue topping on the filling. Press the topping against the crust so that the meringue will adhere to the crust during baking.

8

Bake for 15 minutes at 175°C or until the top is a golden brown. Let cool for an hour on the counter and then two hours in the refrigerator.

Serving size: 1/10 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.