Technical Stages :

• Wash and halve the oranges. Remove the pulp and the little membranes and put th eemptied skins aside.
• Press the pulp to extract the juice, pass through a chinois sieve and collect in a container. Add juice of the lemon, also collected trhough a chinois.
• Melt the butter in a pot over medium heat, add the flour and cook for a few minutes, stirring, until the flour turns slightly golden.
• Add gradually the citrus juice, constantly stirring, and cook until it turns into a smooth cream.
• Bring to a boiling point and let simmer for 2 minutes, then remove from the stove. Add the sugar, mix well and let cool. Separate the egg whites and yolks and combine the latter with the cream, one after the other. Beat the whites until stiff with a wooden spatula, combine gently with the mix.
• Pour in the halve orange skins, put on a baking sheet and bake in preheated oven at 200°C or 392°F for 20 minutes.
• Sprinkle with icing sugar and serve immediately.