1 (15 ounce) can evaporated milk
2 (14 ounce) cans confectioners' sugar
1 cup butter milk
1 cup shortening
1 egg white
1 cup orange juice
1 cup lemon juice
1 cup orange juice
Combine evaporated milk, confectioners' sugar, butter milk, shortening, egg white, orange juice and lemon juice. Pour into heavy nonstick skillet. Cook over medium heat until mixture starts to bubble. Remove from heat. Stir in orange juice and lemon juice.
Drain milk mixture, reserving 1/3 cup milk mixture. Pour into tart shell. Allow to cool to lukewarm. Refrigerate leftover lemonade. Garnish with orange currants.