Citrus Pie


For the tart

200g flour (half white and half carob flour)

120g butter

60g icing sugar

1 vanillin

1 egg


For the citrus cream

200g orange/ tangerine & lemon juice (preferably half-half)

60g sugar

3 tablespoons corn flour (diluted with 4 tablespoons of water)


For the meringue

4 egg whites

60g sugar

60g icing sugar

1 vanillin

1 pinch of salt



Mix the butter with the sugar, the egg, the vanillin and the salt and then add the flour.

Knead well and then with a rolling pin into a thin sheet.

Spread in a round pan or a tart pan and make holes by using a fork.

Bake in a preheated oven for 10 minutes in 180℃.

In the meantime, heat the citrus juice along with the sugar, add the corn flour and mix well until the cream coagulates.

By using a whisk or a blender, beat the egg whites with the sugar, the vanillin and salt into a meringue and when it becomes firm, add the icing sugar.

Finally spread the citrus cream on the base of each tart and then spread the meringue on top by creating wavy shapes with a spoon or a pastry bag.

Caramelize the meringue of each tart by grilling on the top rack of the oven for a few seconds.

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