|Butter||3⁄4 Tablespoon (1 Dessertspoon)|
|Custard powder||2 Tablespoon|
|Baked pastry case||1|
|Lemon||1 , juiced|
|Whipped custard topping||1⁄3 Pint|
Grate the orange rind into the water and bring to the boil.
Boil slowly for a few minutes.
Peel and slice up the oranges, saving the juice.
Mix the custard powder to a smooth paste with the juice, adding a little water if necessary, then pour onto it the water in which the grated rind has simmered.
Stir and return to the pan and cook until thickened, stirring all the time.
Mix in the sugar and lemon juice and cut up oranges, allow to cool slightly, then pour the mixture into the pastry case.
When the pie is cold, whip up the topping and pipe it over the orange filling.
Decorate with chopped nuts.
Whipped Custard Topping: 1 oz.
castor sugar 1 oz.
butter 1 dssrtspn.
custard powder 1/4-pint milk Mix the custard powder with the milk in a small saucepan and boil, stirring until thicken- ed.
Cover and put aside to cool.
Soften the butter, add sugar and beat until creamy.
Gradually beat in 1 tblspn, of the cool custard at a time.