Lemon Meringue Pie
Yield: 8 servings

For the Crust
1/3 cup almond flour
½ cup sugar
1 cup brown rice flour
1 teaspoon baking powder
5 tablespoons butter
1/3 cup butter
1 teaspoon salt
4 egg yolks
Zest of 2 lemons

For the Lemon Custard
Zest of 4 lemons
6 fl ounces lemon juice, strained
6 ounces sugar
4 ounces unsalted butter
8 egg yolks

For the Meringue
6 fl oz egg whites
Pinch of salt
3/4 lbs sugar

For the Crust

1. In electric mixer, combine almond flour, sugar, brown rice flour, baking powder, and butter.
2. Add remaining ingredients and mix until a smooth dough forms. Refrigerate dough at least 1 hour before using.
3. Roll the dough to about ½ inch thickness. Carefully place in greased tart pan. Bake the dough at 350F for 12 to 15 minutes until golden brown. Allow to cool before adding filling.

For the Lemon Custard:

1. Combine lemon zest, lemon juice, sugar, and butter in asaucepan and bring to a boil over medium heat.
2. Whisk the egg yolks in a bowl until liquid.
3. Strain the lemon juice/sugar mixture to eliminate the zest and beat one-quarter of the boiling liquid into the egg yolks. Over low heat, return the remaining lemon juice liquid to a boil.
4. Whisk the egg yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. It may come to a slight simmer, but do not allow the custard to boil.
5. Pour the lemon custard into a clean container; press plastic wrap against the surface to prevent a skin from forming, and chill.
6. Pour the chilled lemon curd into the crust.

For the Meringue:

1. Combine egg whites, salt, and sugar in mixing bowl and place over simmering water.
2. Heat, beating with whisk, until egg whites are hot (it should feel like hot tap water on your finger) and all the sugar is dissolved.Remove from the heat to mixer. Whisk on medium speed until cold and stiff.
3. Pipe on top of lemon custard in desired pattern. Use a pastry torch to caramelize or put under the broiler for 2-3 minute until lightly golden brown.