Lemon Curd Pie

Directions

For the Crust

• 1

  Whisk together flour, buttermilk and salt, until combined in a large bowl. 

• 2

  Work butter with dough cutter, into the flour mixture until pea-sized pieces butter scattered throughout the mixture. 

• 3

  Add 3 tablespoons water into the flour mixture and mix until the dough comes together with your hands.  If needed add 1tablespoon more of water. 

• 4

  Wrap and chill for up 30 minutes or up to 3 days. Meanwhile, heat oven 400F. 

• 5

  Roll out dough into a 10-inch circle and place into a 9-inch pie tin and crimp edges as desired. 

• 6

  Bake crust in preheated oven with pie weights until golden on edges, about 35 minutes. 

• 7

  Remove the pie weights and place back in the oven until the bottom is golden, about 8 minutes.  Remove from oven and cool for 15 minutes. 

For the Filling

• 8

  Whisk contents of lemon curd packet and 2 cups water in a medium saucepan, until combined. 

• 9

  Heat mixture over medium-high, until just boiling, about 5 minutes. 

• 10

  Lower heat until just simmering, cook until thickened, glossy and golden in color, stirring occasionally, about 15 minutes. 

• 11

  Meanwhile, stir the remaining 1 tablespoon of water and gelatin until combined. Set aside.

• 12

  Remove from heat, whisk in softened butter and gelatin, until melted and smooth. 

• 13

  Pour lemon mixture into a heat-proof container and let cool slightly, stirring occasionally.

• 14

  Cover, transfer and chill in the refrigerator, until thickened and cold, stirring occasionally, a overnight. 

For the Topping

• 15

  Place meringue powder, cornstarch and water in a bowl of stand mixer and whip attachment, whip; until stiff peaks, about 10 minutes. 

Assembly

• 16

  Spread the filling into the cooled crust, then place the topping on top of the lemon curd.   

• 17

  Torch meringue using a blowtorch to gently caramelize the sugar, creating a crispy, browned surface. Serve immediately.