Citrus Pie from Lomelinos´s Pie Cookbook

2 small pies, 5 inches in diameter, 4-6 servings

INGREDIENTS

Pie crust
3/4 cup + 2 tablespoons all-purpose flour
1/8 cup + 2 teaspoons confectioners sugar
1/8 teaspoon sea salt
6 tablespoon salted butter

Citrus filling
3/4 cup sweetened condensed milk
2 egg yolk
2 tablespoons freshly orange juice
2 tablespoons freshly lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1/8 teaspoon salt

Meringue topping
2 egg whites
1/2 cup granulated sugar (I used Demerara sugar)

DIRECTIONS

Pie shell
Preheat the oven to 350ºF (180ºC).
In a medium bowl mix the flour, confectioners sugar and salt. Melt the butter  and stir in the flour mixture with a fork until the dough is solid. 
Divide the dough evenly into the 2 pie pans. Press it out to fill each pan and then prick the bottom and sides with a fork, lay parchment paper on the pie shell, fill the shell with with uncooked rice or beans, and bake for about 18 minutes in the lower rack of the oven.
Retire from the oven. Carefully remove the parchment paper and beans. Let the pies shell to cool completely before filling.

Citrus filling
Combine all the ingredients in a bowl and whisk until smooth.
Pour the filling into the cooled pie shells and bake them on the middle rack of the oven for 15 to 17 minutes.
Remove the pies from the oven an let them cool at room temperature.

Meringue topping

In a heatproof bowl over a saucepan with simmering water, pour the egg whites and granulated sugar. Stir in until the mixture reaches 150ºF (60ºC) or you can see the sugar melts.

Remove the bowl from the water, whisk the mixture with an electric mixer on high speed until is quite thick and has cooled. Pipe the meringue over the citrus filling and caramelize it with a brûléed torch.

Recipe from Lomelino´s Pie Cookbook by Linda Lomelino.

Enjoy!!