1 cup hot water
2 tablespoons white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon zest
1 bunch fresh parsley, chopped
1 stalk celery, chopped
1 cup chopped oranges
1 cup white sugar
In a saucepan, bring water to a boil. Remove from heat and add sugar, stirring. Beat with an electric mixer for 1 1 minute, or until sugar is dissolved. Remove from mixer and let cool.
In a medium bowl, combine boiling water with sugar, flour, lemon peel and lemon zest. Stir all together for 2 minutes or until a dough comes together. Cover and refrigerate dough.
Roll the dough into a 3/4 inch thick. Place into the refrigerator or freezer. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface roll out the chilled dough to 1/8 inch thickness. Cut into pieces. Place pieces in the prepared baking dish. Cover with the remaining sheet of dough. Brush the lemon custard over the center of the pie.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 30 minutes or until filling is set. Chill in refrigerator.
In a small mixing bowl, combine lemon curd, lemon zest, lemon zest, sugar and lemon curd. Mix well and place on top of pie. Allow to cool slightly before serving.
⭐ ⭐ ⭐ ⭐ ⭐