1 1/4 cups (310 ml) sugar

6 tablespoons (90 ml) cornstarch

1 / 4 teaspoons (1 ml) salt

1 1/2 cups (375 ml) cold water

4 egg yolks

3 tablespoons (45 ml) butter

Grated zest and juice of 1 lemon

Grated zest and juice of 1 lime

1 9-inch (23-cm) baked pie crust

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In a saucepan, combine the sugar, cornstarch, salt and water. Cook over medium heat, stirring constantly until it thickens. Reduce the heat to low and simmer for 2 to 3 minutes, stirring constantly. Remove from the heat.

In a small bowl, break up the egg yolks with a fork. Add about a ladle of the hot mixture to the yolks, whisking constantly, to temper the eggs. Pour back into the pan with the remaining hot mixture. Return to the heat and bring to a boil, stirring constantly. Remove from the heat and add the butter, zest and citrus juices. Stir until smooth. Set aside.

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