Delicious Autumn Citrus Pie Recipe with Step-by-Step Guide

**Chop** the citrus fruits into small pieces using a blender. Transfer the mixture to a saucepan and add the sugar. Place over high heat and bring to a boil, stirring constantly.

Once boiling, reduce the heat to low and gradually add the cornstarch, stirring continuously. Let it cook gently until the mixture thickens, about two minutes. Once thickened, remove from heat and allow to cool.

*Lightly beat* the eggs with sugar until the mixture is pale using a whisk. Add in the melted butter that has been cooled.

In a separate bowl, combine the flour with the baking powder. Sift the dry mixture into the egg mixture, forming a dough. Wrap the dough in plastic wrap and place in the refrigerator for 30-40 minutes to rest.

Preheat the oven to 180°C (350°F).

Once the dough has rested, divide it into two parts, setting aside 1/3 of the dough. Wrap this portion in plastic wrap and place it in the freezer.

Roll out the remaining *2/3 of the dough* and press it into a 26 cm (10 inch) pie pan. Poke the dough with a fork to allow steam to escape. Pour the cooled citrus filling over the dough.

Remove the dough from the freezer and grate it over the top of the filling. Bake in the preheated oven for 30 minutes, or until the top is golden brown.