This recipe was provided by Sophie Michell
Serves 8 (makes one pie)
1 blind baked, deep shortcrust pastry case
375ml of blood orange juice, plus 1 tablespoon of zest (usually about 4 to 5 blood oranges)
Juice of one lemon
Juice and zest of one grapefruit
½ cup caster sugar
150ml double cream
4 egg whites
200g white sugar
1 blood orange, peeled and cut into very thin slices
1. Pre heat the oven to 160C. Make the filling. Zest 2 of the oranges and the grapefruit into a large bowl. Then juice the oranges, lemon and grapefruit, into the same bowl.
2. Whisk the eggs and cream together with the sugar
3. Add the juice to the cream and egg mix, then add the campari.
4. Pour into a saucepan and cook on a low heat, stirring constantly, until thickening, do not cook too much as it will split.
5. Take off the heat and pour into the tart case, cook in the oven for about 30 minutes or until just set with a bit of a wobble.
6. Put the meringue sugar and water into a small pan and bring to the boil, do not stir, as it will crystalise. Cook it reaches 235F or until ‘soft ball’ (this is when you drop the sugar mix into a bowl of cold water and it forms a soft ball) It should take about 15 minutes.
7. Whilst the sugar is cooking, whisk the egg whites to stiff peaks in a blender, then slowly pour in the sugar syrup, continue whisking until the mix is cooler to touch and stiff and glossy.
8. Pile or pipe the meringue on top of the pie and then add slices of the blood orange. Bow torch until golden and serve.