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1
Make lemon curd and place in the refrigerator to chill while finishing recipe.
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2
To make the crust, sift together flour and salt in the large bowl of an electric mixer.
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3
Add lard and butter and mix with a paddle until the mixture resembles coarse meal.
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4
Add cold water and mix only until dough forms a ball.
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5
Wrap in plastic and refrigerate for one hour.
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6
Roll out pastry or press it into a 9-inch glass pie plate.
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7
Prick bottom all over with a fork.
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8
Line with baking parchment or aluminum foil and weight with beans or pie weights.
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9
Chill for 15 minutes.
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10
Preheat conventional oven to 425 degrees.
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11
Place crust in oven and bake for 10 minutes or until edges are set.
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12
Remove beans and parchment and continue baking for 10 more minutes or until golden brown.
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13
Remove from oven.
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14
Place the marmalade in a small ceramic ramekin.
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15
Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds.
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16
With a pastry brush, brush marmalade on the hot crust, covering it evenly.
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17
Set crust aside to cool.
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18
Peel and section juice oranges, if using them.
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19
Place sections on paper toweling to absorb juice.
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20
Preheat broiler.
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21
To assemble pie, place orange sections over the bottom of the crust.
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22
Spread chilled lemon curd over orange sections.
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23
Place in the refrigerator while making meringue.
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24
Preheat the broiler
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25
Place egg whites in the large bowl of an electric mixer.
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26
Add cream of tartar and salt.
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27
Beat until soft peaks form.
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28
Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
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29
Spread meringue over lemon curd.
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30
Make sure the meringue covers the curd.
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31
Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger.
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32
Serve at room temperature or chilled.
