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1.Lightly grease a 24cm removable-base flan tin. Process biscuits until fine; transfer to bowl. Add butter; stir until combined. Press crumb mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.
2.FILLING: Combine sugar and cornflour in a medium pan, gradually stir in juice and water; stir until smooth. Stir over heat until mixture boils and is very thick; simmer, stirring, for 1 minute. Remove from heat; quickly stir in butter, egg yolks and rind. Stir until butter melts; cool for 10 minutes.
3.Preheat oven to moderately hot, 200C. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar; beat until sugar is dissolved between additions.
4.Spread filling into biscuit base; cover and refrigerate until cold.
5.Rough the surface of filling in biscuit base with a fork; spread with meringue. Bake for about 5 minutes or until meringue is browned. Refrigerate for 2 hours before serving.
The base and filling can be made a day ahead. Not suitable to freeze or microwave.Note