Lemon and Orange Meringue Pie

Mix together the flour, salt, confectioner's sugar, butter, egg, and egg white until well combined

Knead the dough until it becomes homogeneous

Wrap in plastic film and refrigerate for 30 minutes

Open the dough, line the bottom and sides of a 25cm (10in) diameter baking dish with butter

Poke the dough with a fork and bake

Bake for 25 minutes or until golden brown

Refrigerated Layer

Combine the orange juice, lemon juice, and confectioner's sugar in a saucepan. Reserve

Sift together the all-purpose flour and cornstarch, then dissolve in milk and mix well

Gradually add to the juices

Bake over low heat until thickened

Let cool and distribute over the dough

Meringue Topping

In a mixer, whip egg whites until fluffy and add confectioner's sugar

Distribute over the pie and bake until golden brown.