Directions

1. Pre-heat the oven to 400 degrees.
2. Line a 9 inch pie pan with refrigerated pre-made pie crust.
3. Mix the large egg and 2 tablespoon of cream and glaze the pie crust.
4. Poke the bottom of the pie crust with a fork.
5. Line the pie crust with parchment paper and weigh the shell down with some rice or pie weights. Brown for 10-15 minutes.
6. Remove rice or pie weights and cook an additional 7-10 minutes. Cool.
7. Start the filling while the pie crust is baking. In a medium saucepan, combine cornstarch, flour, salt and sugar over medium heat. Gradually add 2 cups of cold water. Boil the mixture whisking constantly for 4 minutes.
8. Remove the cornstarch mix from the heat.
9. Slowly add a small amount of cornstarch slurry mixture to the egg yolks. When the eggs are tempered with the slurry add the egg slurry mixture to the saucepan.
10. Cook the egg yolk and slurry mixture on low for 5 minutes.
11. Remove the sauce pan from the heat. Add in the lemon juice, orange juice, limoncello, lime and lemon zest.
12. Add the 4 tablespoons of butter in small pieces one at a time until it is dissolved in the filling. Pour mix into a large bowl and let cool.
13. Pour the filling into the cooled pie shell and refrigerate covered with aluminum foil for at least an hour until firm.
14. Prepare the meringue.
15. Combine egg whites, sugar and salt in a mixing bowl. This bowl should be sitting on a pan of simmering water. Beat until the sugar is dissolved over water. Eggs must be fresh to create a meringue.
16. Remove bowl from heat and whip into stiff peaks.
17. Spread meringue over pie. Dust with additional lemon zest. You may also brown the meringue by cooking it for 2-3 minutes at 450 degree oven.