• ¾ lb. (360 g.) short crust pastry
• 2 oranges
• 1 lemon
• 5 oz. (150 g.) sugar
• 5 eggs, whites and yolks separated

Grate all the peel from the oranges and lemon and mix with all the juice. Stir in 4 oz. (120 g.) of the sugar and the beaten egg yolks. Line a round flat baking tin with the pastry and pour in the mixture. Bake for 40 minutes at 300° F., gas mark 2. Meanwhile beat the egg whites with the remaining sugar till they hold a peak. Quickly pile on top of the hot tart and return to the oven for 10 minutes. The meringue should be biscuit-coloured and crisp on top but soft inside. Serve hot.