Lemon-orange pie

Sift the flour with a teaspoon of salt and a teaspoon of sugar. Rub 100 grams of cold butter, cut into cubes, with the flour mixture until it resembles bread crumbs.

Mix 1 egg with 2 teaspoons of water and vanilla. Make a well in the flour crumbs, pour the egg mixture in. Knead the dough, wrap it in plastic, and place it in the fridge for fifteen to twenty minutes.

Roll the dough into a 3 mm thick disc, place it in the mold, and refrigerate for ten to fifteen minutes. Adjust the dough to the shape and trim the edges.

Line the dough with parchment, sprinkle with baking beans to prevent bubbling, and place in a preheated oven at 180 degrees for twenty minutes. After ten minutes, remove the beans. Cool the crust.

Mix the juice of 2 lemons and 1 orange, the zest of 1 lemon and half an orange with 150 grams of sugar. Place it in a water bath. When the sugar dissolves, add 3 eggs and stir the mixture until it thickens. Then remove it from the heat and dissolve 30 grams of butter in it. Check the thickness by dipping the back of a spoon into the cream and lifting it — the cream should not drip.

Tightly cover the cream with food wrap and place it in the refrigerator to cool, then spread it over the cooled dough.

Boil syrup from 240 grams of sugar and 100 ml of water.

Whip the egg whites. Pour in the syrup and continue whipping until the meringue cools. Decorate the pie with it and torch for a light brown color.