Pie Crust

1. You can use a store-bought pie crust or you can make your own. Skip to making the lemon curd directly if you’re using a store bought pie crust.
2. In a large bowl, add the flour, butter, salt and sugar. Mix well. Add cubed butter on top.
3. Using a pastry cutter or two forks, cut the butter into the dry ingredientssuch that all pieces are completely coated by the flour. The pieces of butter should be about the size of a pea or a little larger.
4. Start adding 2 tablespoons of ice cold water at a time and knead the pie dough with your hands or stir using a spoon. Make sure not to knead too much as the butter will start melting. Repeat this process until the dough starts coming together and forming large clumps. It will feel sticky but not overly wet. Do not add more water than you need to.
5. Once the dough comes together, shape and flatten the dough into a disc of about 1-inch radius. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for atleast 2 hours or upto 3 days before using it in a pie.
6. Once chilled, take it out from the refrigerator and let it rest for 5 minutes. Place the dough on a lightly floured surface and start rolling it outwards using a rolling pin. We want to form a 12-inches diameter. Roll more on the edges as compared to the center. If the butter starts melting, chill the rolled dough again for about 10-15 minutes and continue rolling.
7. Carefully place the dough on the greased pie dish. Tuck the edges in with your fingers, making sure it is completely smooth. Form a curved pattern using your knuckles.
8. Chill the pie in the refrigerator for about 30 minutes. While the crust is chilling, preheat oven to 375°F(190°C).
9. Remove the pie crust from the refrigerator and line it with a parchment paper. Fill the parchment paper with pie weights. This is important to avoid the pie crust from shrinking.
10. Bake the pie crust for 14-15 minutes or until edges start to brown a little. Take out the pie from the oven and remove the pie weights. Also poke holes in the bottom of the pie crust using a fork to avoid it from rising. Bake the pie again for 10-12 minutes until browned.
11. Take out the pie dish from the oven and place it on a wire rack. Let your pie cool completely before filling it with the lemon curd.

Lemon Curd Filling

1. In a large bowl, add the eggs, lemon zest, lemon juice and turmeric powder. Place a glass dish on top of a saucepan of steaming water and add this mixture to the glass dish. This is known as the “bain-marie” method. You can also use a double boiler if you have one.
2. Cook the lemon curd until it is thick enough to coat the back of your spoon. It will thicken more as it cool.
3. Remove from heat and add cubed butter pieces (4-5 at a time) to the hot curd. Whisk vigorously until they completely melt. Repeat until all the butter is added and fully incorporated.
4. Let the curd cool down to room temperature. Then add it to the pie crust and smooth the top using an offset spatula.
5. Chill the pie in the refrigerator for atleast 4 hours or overnight before slicing.

Meringue Frosting 

1. In a separate bowl, add the egg whites. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the egg whites on medium speed until light and foamy.
2. Add in the cream of tartar or lemon juice. This is a non negotiable ingredient as it provides stability to your egg whites.
3. Beat again on medium speed until soft peaks form. Add in the powdered sugar, one-half at a time and beat again on low speed until it is thoroughly combined. Repeat with the other half sugar.
4. Beat on medium-high speed until stiff peaks form. Transfer the meringue to a piping bag fitted with a piping tip of your choice. I use a Wilton 1M star tip. Decorate your pie as you like! Enjoy!
5. Store lemon pie in an airtight container in the refrigeratore for upto a week.