Ingredients :

Sweet dough.:

150 g butter
95 g icing sugar
30 g almond powder
1 egg
2 pinches salt
250 flour (preferably type 55)

Lemon cream:

100 g sugar
The peel of an untreated or organic lemon
80 g lemon juice
2 eggs
120 g butter

Citrus supremes :

5 oranges
2 pomelos

Preparation :

To save time, you can prepare all the elements of this recipe the day before but without assembling anything. You'll get a baked pie shell, as well as lemon cream and citrus supremes to keep overnight in the refrigerator.
The next day all you have to do is bake the citrus pie.

Sweet dough:

In the bowl of your food processor with the sheet, or by hand in a large bowl, mix the butter until it is soft. You can skip this step by taking butter at room temperature (but you don't always think about taking the butter out first).
Then add the icing sugar, almond powder, egg and salt. Turn your robot at medium speed until your mixture is homogeneous.
Add flour and knead at medium speed. Film the dough and keep it in the refrigerator for one hour.
Flour your work surface and roll out your dough.
Roll your dough on your roll and unroll it on your circle or pie tin. If the dough breaks: no panic, the advantage of the sweet dough is that it is welded during cooking.

Roll your pie: to do this, take the edge of the dough that protrudes from the circle and slide it while pressing with the fingers of your other hand so that it is firmly stuck against the edge of the circle

Cut the excess dough by sliding the blade of your knife against your circle and place your pie again 1 hour in the refrigerator.
Preheat your oven to 170°C rotary heat, prick your pie shell with a fork to prevent air bubbles from forming and bake for 20 minutes.

Lemon cream:

Put the sugar in a bowl and zest over your lemon (if you don't have it yet I recommend the Microplane grater).
Rub the zest with the sugar in your hands until the mixture is granular. This will release the lemon aromas and scent your cream.
Add eggs, lemon juice and mix. Heat over low heat to 83°C (as for custard) while continuing to stir.
Remove the cream from the heat and let it cool to 60°C in a water bath of cold water.
Add the butter cut into pieces. Mix with a hand blender for several minutes so that the butter is perfectly incorporated.
Place a film paper in contact with your cream and store it in a cool place.

Citrus supremes :

We attack the least fun part of the recipe, but no less indispensable!
To make a supreme of citrus fruit it is necessary to remove all the white membrane, and in the end to have only the quarter raw.
It takes a long time to do when you don't yet master the technique well, but it's not complicated. Prefer firm citrus fruits and avoid juice oranges, it will be easier to remove the supremes and you will not end up with an orange juice pool on your work surface.
Peel your citrus fruits with a knife, you will then see the membranes between the quarters appear.
Hold the citrus fruit in the palm of your hand over a bowl and slide the knife blade just beside a membrane and to the center of the fruit. Then also on the other side of the quarter next to the other membrane.
Make all the citrus fruit this way and you will only have the membrane on one side (which you can squeeze if you want to get some juice) and the supremes on the other.
If your supremes are too thick: you can cut them in half lengthwise, ideal for a nice result on your pie being that they are 1 cm thick.
Keep the supremes in a bowl with as much juice as possible so that they do not dry out.

Dressage :

Drain the supremes in a colander and dry them in an absorbent paper or cloth to prevent the juice from dripping into the pie.
Fill the bottom of the dough with the lemon cream.
Place the supremes starting with the oranges. They should overlap slightly so that the cream is no longer visible once the pie is finished.
Then make a second row of oranges, making sure that the cream is completely covered by the supremes.
Continue alternating two rows of oranges with a row of pomelos.
Place your pie in the refrigerator and take it out directly before serving, still cold, it will only be better and more refreshing.
Now you've earned it, you can finally treat yourself!

Tips and Advice to remember :

Work your sweet dough as little as possible once you have added flour, at the risk of making your dough extremely crumbly, difficult to work and therefore fragile.
If your dough breaks and tears it is not very serious, continue to darken your pie and fill the holes with a little dough. Just be careful to keep an equivalent height everywhere.
Do not forget the last break time (once moulded in your circle) so that the dough does not retract during baking.
It is important to take untreated lemon zest after harvest or from organic lemons. Products sprayed after harvest on citrus fruits (mainly fungicides to prevent them from rotting too quickly) are not food since the skin is generally not intended to be consumed.
I indicated 5 oranges in the list of ingredients but sometimes 4 are enough. It is rather random depending on the size of the oranges and the number of supremes you manage to take.

http://empreintesucree.fr/tarte-aux-agrumes/