1/4 cup cold buttermilk, plus a few tablespoons extra if required
FOR THE BLOOD ORANGE CURD
2 large blood oranges
100 grams unsalted butter, melted
100 grams sugar
2 eggs
2 egg yolks
FOR THE MERINGUE
2 egg whites
125 grams caster sugar
Method
To make the pastry, place the flour, sugar and salt in a bowl and whisk to combine. Chop or grate the cold butter into small pieces. Add to the flour and rub in with your fingertips until the mixture resembles damp sand and the butter is evenly distributed. Make a well in the centre and pour in the 1/4 cup buttermilk, stirring with a fork to combine. Once it comes together in a shaggy dough, knead together, and form into a disc. Wrap with clingfilm and refrigerate for one hour (or up to overnight).
Roll the rested pastry out into a large circle, approximately 5 millimetres thick. Line a 20cm pie dish with the pastry and trim the edges. Refrigerate for a further 30 minutes.
Preheat the oven to 200C.
Line the pastry case with foil and fill with baking beans or dried pulses. Bake for 15 minutes, then remove the foil and baking beans and bake for a further 10 minutes. Set aside while you make the filling.
To make the blood orange curd, zest the oranges. Squeeze the orange juice into a measuring jug – you will need ½ cup (125 millilitres). Place the zest, ½ cup juice, melted butter, sugar, eggs and egg yolks into a saucepan and whisk to combine.
Place over a medium heat and cook, stirring all the while, until thickened. Strain into a bowl and allow to cool.
To make the meringue, place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form. Gradually add the sugar, beating all the while, until the mixture is white and glossy and makes stiff peaks.
To assemble and bake the pie, preheat the oven to 190C. Spread the blood orange curd into the cooked pastry case. Dollop over the meringue mixture, making sure it reaches to the edges. Bake for 10-15 minutes or until lightly golden brown.
