Autumn Citrus Pie

Peel the lemons and oranges, and cut them into medium-sized pieces.

Blend the citrus fruits in a food processor, transfer to a saucepan over heat, and add the sugar.

Bring to a boil over high heat, stirring constantly, then reduce the heat and add the starch.

Simmer, stirring continuously, until thickened for a couple of minutes, and set aside to cool.

Whisk the eggs lightly with sugar until pale, then mix in the cooled melted butter.

Combine the flour with baking powder and sift it into the dough.

Place the dough in a bag and refrigerate for 30–40 minutes to rest.

Cut off 1/3 of the dough and put it in the freezer, while pressing the remaining 2/3 into the pie dish.

Preheat the oven to 180°C (350°F).

Spread the filling over the crust, and grate the frozen dough on top using a coarse grater.