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A. Pastry:
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Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
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Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
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Wrap dough in plastic wrap and refrigerate for 15 minutes.
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Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
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Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
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Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
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Reduce oven to 350F (180C).
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B. Filling:
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Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
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Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.
