Rind of 2 Lemons and 1 orange finely grated (make sure you don't get the white part-bitter!)
5 HEAPING Tbs. flour
1 C. sugar
1 C. water
1/2 tsp. salt
3 egg yolks (reserve whites)
1/2 C. sugar
1 C. water
Juice of two lemons and one orange.
First, put yolks in a small bowl combined with the 1/2 c. sugar and 1 c. water. Set aside along with the juice.
Now, in a medium saucepan (double boiler is best,though) combine the rind and flour. Mix thoroughly. Then add the cup of sugar, cup of water and salt. Now mix really well. Cook over medium-high heat until hot and a little thin. Next add the egg yolk/water mixture. Stir in well and cook until really thick. Then add the juice. Cook until thick and shiny and almost glassy (won't be clear because of the flour). For a little extra kick, add a tablespoon of bottled lemon juice if desired. Immediatley poor into baked, cooled pie crust. From the egg whites, make a marangue, top on the cooled pie, sealing the edges, and enjoy! I used whipped cream instead of marangue.