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1
Cut oranges and lemon into paper-thin slices, and remove seeds.
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2
Julienne 4 of the orange slices and 4 lemon slices; reserve remaining slices.
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3
Place all (including reserved slices) into a glass or other nonreactive container, add sugar, toss gently, and refrigerate overnight.
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4
On a lightly floured surface, roll out dough 1/8 inch thick; fit into 10-inch pie plate.
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5
Trim excess dough, and crimp edge as desired.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 400F.
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8
Drain fruit over a bowl, reserving syrup; separate whole slices from julienned.
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9
With an electric mixer on medium-high speed, beat whole eggs and citrus syrup until pale yellow and fluffy, about 5 minutes.
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10
Remove bowl from mixer; stir in julienned orange and lemon.
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11
Pour into chilled pie shell; top with reserved fruit slices.
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12
In a small bowl, whisk together egg yolk and cream; gently brush over edges of dough.
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13
Place pie plate on a parchment-lined rimmed baking sheet and bake 15 minutes.
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14
Reduce heat to 350F; bake, until filling is set, 35 to 40 minutes more.
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15
Let pie cool completely on a wire rack, 2 to 3 hours.
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16
Serve pie with compote, if desired.
