Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-
Press the top edge of the pastry so that it stands slightly higher than the top of the tin. Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes. Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.
For the filling, mix the lime zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lime cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat. In a bowl mix together the sugar and egg yolks and carefully whisk into the lime mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
For the meringue, whisk the egg whites in a free-
For the filling
6 limes, zest and juice
250g/9oz caster sugar
For the meringue topping
225g/8oz caster sugar
2 tsp cornflour
* major moderations have been made, to keep the pie as low FODMAP as possible
** the traditional biscuit base is best avoided as it requires a lot of butter to bind.