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To fill 20cm-25cm cake tin
1½ cups plain flour
1 tsp baking powder
115g butter, softened
½ cup sugar
2 egg yolks
½ tsp grated lemon zest
½ tsp grated orange zest
2 egg whites
½ cup caster sugar
2 Tbsp cornflour
2 Tbsp ground almonds
2 cups redcurrants
To make dough: Sift the flour and baking powder together. Set aside.
Cream the butter and sugar together until pale and creamy, add the egg yolks and citrus zest and beat until well combined. Add the dry ingredients and mix until just combined. Turn out on to work surface and bring together to form a ball. Wrap in cling film and chill for 30 minutes.
Preheat oven to 180degC.
Either roll out the dough to fit the baking tray or grate the dough and push into place. Bake for 25 minutes or until golden.
To make the filling: In a medium bowl, beat egg whites until stiff, gradually add the sugar while beating continuously until silky and smooth.
Add the cornflour and almonds and fold through. Lay a handful of currants over the base and fold the remainder through the meringue mix.
Reduce oven temperature to 160degC.
Pour on to the pie crust and bake for 10-15 minutes or until the top is lightly browned and firm to touch. Cool slightly before serving.
• This recipe is from Alison Lambert, chef at the Otago Farmers Market.