Lemon and Orange Meringue Pie

1 Preheat the oven to 200°C

In a bowl, mix together flour, salt, cornstarch, butter, egg, and yolk

Work the dough until it comes apart easily and becomes homogeneous

Wrap in plastic film and leave in the refrigerator for 30 minutes

2 Open the dough and line the bottom and sides of a 25cm diameter mold greased with butter

Use a fork to poke the dough and put it in the oven

Bake for 25 minutes or until golden brown

Let it cool

Filling

1 In a pan, combine orange juice, lemon sauce, and cornstarch. Reserve

Sieve wheat flour and cornmeal into the milk and mix well

2 Add the juices slowly, stirring constantly, and bring to a simmer

Stir constantly until thickened

Let it cool and distribute the filling

Meringue

In a mixer, whip egg whites until fluffy and add cornstarch without stopping

Beat until stiff peaks form

Distribute over the pie and bake until golden brown.