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1
On a lightly floured surface, roll out dough to a 13-inch round.
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2
Fit into a 9-inch pie plate.
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3
Trim dough, leaving a 1-inch overhang.
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4
Tuck overhang under, flush with rim, and crimp edges.
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5
Pierce bottom of shell all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 375F.
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8
Line shell with parchment, and fill with pie weights or dried beans.
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9
Bake until edges begin to turn golden, 15 to 18 minutes.
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10
Remove weights and parchment.
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11
Bake until crust is golden brown, 15 to 18 minutes.
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12
Let cool completely on a wire rack.
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13
Combine the cornstarch, sugar, zest, and salt in a saucepan.
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14
Whisk in the water.
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15
Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
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16
In a medium bowl, whisk egg yolks until combined.
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17
Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated.
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18
Return mixture to saucepan.
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19
Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
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20
Remove from heat, and stir in lemon juice.
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21
Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next.
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22
Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.
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23
Pour custard into crust.
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24
Press plastic wrap directly on surface of custard.
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25
Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.
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26
Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking).
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27
Use a kitchen torch to lightly brown meringue peaks.
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28
Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesnt burn.
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29
Serve immediately.
