I’m getting a bit ahead of myself with posting this in March as it really is a perfect Summer Pudding, although it does taste good today too 😉
250g shortcrust pastry
flour, for dusting
80g caster sugar
2 eggs, separated
Preheat oven to 190C/gas 5.
Roll out the pastry on a floured surface and use to line a 20cm flan plate. Line with baking parchment and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes.
Finely grate zest from the clementines and squeeze the juice.
Place in a saucepan with the butter and 30g of the caster sugar, then heat gently for about 5 minutes until the butter and sugar dissolve.
Whisk together the cornflour and 3Tbsp of cold water in a small bowl until you have a smooth thin paste.
Beat in the egg yolks, then whisk into the hot clementine mixture.
Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy.
Remove from heat and allow to cool. Once cooled use to fill the pastry case.
In a clean grease-free bowl, whisk the egg whites until thick and they hold their shape.
Add the remaining caster sugar, adding a spoonful at a time, whisking well after each addition until you have a thick and glossy meringue that stands in stiff peaks.
Pile the meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is golden.
Allow the pie to cool before slicing and serving.