Lemon Meringue Pie

Prepare the crust by putting the flour, butter, and salt into your food processor and pulse until the butter is pea sized crumbles. You can also do this with a pastry cutter or forks. Move to a bowl and add the cold water a tablespoon at a time, squeezing the dough together until just combined. Refrigerate for at least two hours.
Roll out the refrigerated dough and put into your pie pan. Add a layer of parchment filled with pie weights, flour or dried beans. Blind bake at 425° until the pie crust is golden brown.

Assemble a double boiler by placing a pot of boiling water ½ full on the stove. Choose a heat proof bowl that will fit on top of the pot, slighting fitting inside the pot.
In the bowl, add the egg yolks, sugar, and lemon juice. Whisk to combine and then place on top of the double boiler. Keep heat on a medium high, not a full boil. Whisk periodically while it cooks. It will take 15-20 minutes for the curd to fully thicken.
Once thick, remove from the heat and add in the butter. Let sit until the butter is nearly fully melted, and then whisk into the curd. While still hot, strain the hot curd directly into the pie crust. Cover with a lightly with a piece of plastic wrap and refrigerate until completely cool.

Assemble another double boiler.
In a heat proof bowl, add the egg whites, sugar, and corn starch. Stirring constantly but slowly, cook on medium heat on the double boiler until the sugar is fully dissolved. Test by feeling the spoon or whisk, and rubbing some of the meringue between your fingers. You should not be able to feel any sugar. crystals.
Move the meringue mixture to your electric mixer and whip, starting on a low speed and working your way up to full speed, until the meringue is in stiff peaks that stand on their own.
Spread the stiff meringue on the lemon curd, using a spatula or spoon to create waves. Torch with a kitchen torch or broiler until browned.