Instructions: Lightly beat one egg.

In a food processor blend the flour with 150g of the butter 1 level tbspn of the caster sugar and the grated rind of one of the limes until mixture resembles fine breadcrumbs.

Reserving 2 tsp beaten egg add remainder to pastry mixture with 1 tbsp water.

Pulse until the pastry comes together chill for 30 minutes.

Roll out pastry and line a 230mm base 4ommdeep loosebottomed flan tin.

Prick base; chill for 30 minutes.

Line pastry with greaseproof paper and baking beans; bake blind on the floor of the roasting ovenfor 10 to 12 minutes.

Remove paper and beans; cook for a
further 7 to 10 minutes until golden. Brush with reserved egg to seal cracks then return to the ovenfor 1 minute; cool.

Finely grate rind from remaining four limes and the lemons.

Place in a pan with juice of lemons and all five limes.

Make up to 600ml with water add the remaining caster sugar and butter heat gently on the simmering plate until sugar dissolves.

Separate the remaining eggs.

Whisk 4 level tbsp comflour with 6 tbsp water and all the egg yolks.

Pour into a pan bring to boil slowly on the simmering plate stimng.

Cook for 1 to 2 minutes until slightly thickened.

Cool; pour into pastry case.

Place five egg whites vinegar remaining 1 level tsp comflour and the icing sugar in a bowl over a pan of barely simmering water.

With an electric whisk whisk for 10 minutes until thick and shiny.

Off the heat whisk on lowest setting for 5 to 10 minutes or until bowl feels cool.

Pile the meringue on to the filled pastry case covering the filling but leaving the meringue in rough peaks.

Place on the floor at the back of the simmering ovenand cook for 50 minutes to 1 hour or it resembles a firm marshmallow in texture then place on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the third runners for 1 to 2 minutes until golden.

Cool for 20 minutes; dust with icing sugar and serve.

Serves 6

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