Ingredients
- 11 round
- 5 egg whites
- 5 egg yolks
- 1 1/2 orange zest (grated)
- 1/2 overhang all around
- 475 ml orange juice (fresh)
- 300 gr sugar
- 250 gr all purpose flour
- 240 ml boiling water
- 130 gr vegetable shortening
- 120 ml lemonjuice (fresh)
- 100 gr butter (unsalted)
- 50 gr cornstarch
- 30 ml ice water
- 26 gr sugar
- 24 gr all purpose flour
- 14 gr grenadine syrup
- 3 gr salt
- 2 ml cream of tartar
another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 220ºC . Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling
