Recipe created by Manon Lagreve
You will need
For the curd
- 4 Jaffa oranges, juiced and zested
- 6 egg yolks (keep the egg whites for the meringue)
- 75g caster sugar
- 50g salted butter
For the meringue
- 4 egg whites
- 150g caster sugar
- 50g water
Plus
- One sheet of shortcrust pastry
- Flowers to decorate