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1.Put flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor and process until the mix starts to bind. Tip pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten edges. Press pastry into flutes. Don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1/2-1 hour.
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2.Heat oven to 180C/gas 6. Blind bake pastry case for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Lower oven to160C/gas 4.
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3.Mix cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from heat and beat in butter until melted. Beat egg yolks (save white for meringue) and whole egg together, stir into pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off heat and set aside.
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4.Put the egg whites in a large bowl. Whisk to soft peaks, add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, add rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into pastry case. Put spoonfuls of meringue around the edge of the filling (then spread so it just touches the pastry. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to oven for 18-20 mins until the meringue is crisp and slightly coloured. Let pie sit in the tin for 30 mins, then remove and leave to cool before slicing.
