Make the cake crust: Sift flour and sugar into bowl with vinegar, crumbled butter and shortening. Add beaten yolk and enough ice water to cling ingredients. Make ball, knead, shrinkwrap, refrigerate 30 minutes. Roll out on silicone floured cutting board. Line the baking dish. Press in place with knuckles. Bake 20 minutes at 450F degrees. Cool.

Hide the pine apple olympic gold medal: divide crust in six desserts of 4” x 4”, place pine apple in one of the squares.

Filling: mix corn starch and sugar, stir in lemon juice and water, stir and boil till very thick. Reduce heat, stir in lemon zest, egg yolks, butter. Pour into cake form. Cool to room temperature.

Make the topping: beat egg whites with whisk on kitchen mixer, add pinch of salt and cane sugar gradually while whisking, till dissolved. Stir in powdered sugar at the end of whisking to make mix whiter. Spread on top of filling, score in six desserts, dry two to four hours at 175F degrees in oven till topping is hard.

When topping has dried and is hard, use 3” diameter glass to decorate the cake with the Olympic flag rings from foodsafe coloring kit.

Optional: for Fourth of July Holiday Flag cake, put layer of whipped cream on top and decorate with blueberries and raspberries.