For the pastry, put the butter and flour in
a food processor and whizz to fine crumbs,
then pulse in the sugar. Mix the egg yolks
with 2 tsp cold water and, with the blade
running, pour in the liquid to bring the
pastry together. If it doesn’t come together,
add 1-2 tsp more water until it does.
Tip the pastry onto a lightly floured surface
and bring together to make a flat disc, then
roll out to line a 23cm loose-bottomed tart
tin. Leave the pastry overhanging the tin
and prick the bottom of the pastry case
with a fork. Chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Line
the pastry case with some crumpled baking
parchment, fill with baking beans, then
blind-bake for 15 mins. Carefully remove
the parchment and beans, and bake for
a further 10 mins or until the pastry looks
golden and biscuity. Remove the case from
the oven and trim the edges of the pastry
with a sharp knife. Can be done the day
before. Lower oven to 180C/160C fan/gas 4.
While the case is baking, make the filling.
Cook the cranberries in a shallow pan over a
medium heat with 2 tbsp water for 15 mins
until pulpy. Push the fruit through a sieve
over a bowl; discard the seeds and skins.
Put the cornflour in a clean pan and
whisk in the lemon and orange juice until
smooth. Add the sugar and cranberry
purée, and heat until the mixture has
bubbled and thickened, stirring constantly.
Remove from the heat, add the butter
and beat until melted. Add the egg yolks and whole egg to the pan, beat well and
return to a medium heat. Keep stirring
vigorously for 5 mins until the mixture
thickens and drops off the spoon. Remove
from the heat and set aside.
Meanwhile, make the meringue. Put the
egg whites in a large clean bowl and whisk
to stiff peaks. Add half the sugar, a spoonful
at a time, whisking between each addition
until stiff again. Whisk in the cornflour and
remaining sugar until shiny and thick.
Pour the filling into the pastry case.
Put spoonfuls of meringue around the
edge of the filling so it just touches the
pastry and pile the rest into the centre,
spreading so that it covers the filling.
Bake for 18-20 mins until the meringue is
crisp and slightly coloured. Let the pie sit
in the tin for 30 mins, then remove and
leave for at least another 30 mins before
slicing. Can be made several hours ahead.