Yuzu Meringue Pie

To Make Pie Crust

In a large mixing bowl, whisk flour and salt.

Cut cold butter into smaller cubes and add to the flour.

Either using a food processor, pastry cutter, or by hand, work the butter into the flour until you get a sandy texture and pea-size chunks of butter remain. Note: You can achieve different textures of pie crust depending on how much you work the butter into the flour, so feel free to adjust to your preferences.

Pour in 1/2 cup of the ice cold water and gently mix by hand. Continue adding water 1 tbsp at a time until the dough comes together in a ball. Dough should no longer be dry and crumbly but also not be sticky. Different brands of flour will absorb water differently, so you need to go by feel. You will not probably not need the full remaining 1/4 cup of water.

Split dough in half, wrap each half in cling wrap and place in fridge for 20 minutes to rest. You can also let it sit overnight to finish the next day. The extra pie crust can also be frozen for a different recipe.

Preheat oven to 425 degrees F.

Dust a clean surface with flour and take out one of your chilled crusts. Roll out to a 12 inch circle, dusting with flour to keep from sticking. Note: If you are using a deeper dish pie tin, then you will need to roll out slightly larger.

Transfer dough to your pie tin, trimming off any excess that overhangs down the sides of the dish. Crimp the edges and poke holes in the bottom of the crust with a fork. Note: You can wrap and freeze the dough at this point to finish the recipe at a later date, if needed.

To blind bake the crust, cover the entire crust with aluminum foil. You can use pie weights, or, if you're like me, simply pour some granulated sugar into the foil to weigh down the crust and keep it from rising. The baked sugar gets toasted and can be reused after it's cooled down for other recipes.

Bake for 15 minutes. Then remove the foil and weights (remember to save the sugar, if using) and bake, uncovered, for an additional 10 minutes, or until golden brown. Set aside to cool while you make the filling.

For the Yuzu Filling

In a heat proof bowl, mix all ingredients for the filling except for the orange blossom water, if using. Remember to save the egg whites for making the meringue.

Set a small pot with about an inch of water on the stovetop and bring to a simmer.

Place the bowl with your yuzu mixture on top of the pot to create a double boiler (alternatively, if you have a separate double boiler, you can use that). Continuously stir the filling as it cooks, until it becomes very thick and bubbles.

Remove from heat and stir in the orange blossom water.

Transfer curd to the prepared pie crust. Cover with plastic wrap, directly touching the surface of the curd, and place in the fridge to completely cool.

For the Meringue

In the bowl of a stand mixer or other large mixing bowl, place egg whites, sugar, and cream of tartar. Clip on a digital thermometer to your bowl.

Set up your double boiler again, or bring your pot of water back to a simmer.

Place your mixing bowl above the simmering water and cook the egg whites, stirring continuously, until you reach a temperature of 160 degrees F. This should take about 7 minutes.

Remove from heat and beat with an electric mixer or the whisk attachment of a stand mixer until meringue becomes light and fluffy and is no longer hot.

Transfer meringue to the top of your chilled pie. Smooth out the meringue to cover the surface of the filling, and use a utensil to create swoops and swirls in the meringue, if you'd like.

If you have one, use a kitchen blowtorch to brown the edges of the meringue.

Pie is ready to be served immediately but can also be stored in the fridge.