Directions

1. Preheat oven to 350°F.
2. Combine flour, powdered sugar, and salt in a mixing bowl. Pour in Clebby’s Avocado Oil and water and stir until incorporated.
3. Press the dough into a 9-inch pie pan. Use a fork to prick small holes across the surface to allow steam to escape as it bakes.
4. Bake for 20 minutes, until golden brown. Remove from oven and let cool.
5. While the crust is baking, zest and juice your lemons.
6. Add sugar and lemon zest to a small saucepan. Massage the lemon zest into the sugar.
7. Add lemon juice, water, cornstarch, and salt to the lemon sugar and place the saucepan over medium heat. Let the mixture come to a boil while occasionally stirring.
8. Separate the egg whites from the egg yolks and place each in separate bowls (make sure the bowl with the egg yolks is big enough to add a cup of liquid).
9. Once the mixture is boiling, remove from heat and temper the egg yolks. Slowly whisk in 1/2 cup of liquid into the egg yolks. Add another 1/2 cup then add the mixture back into the saucepan.
10. lace the saucepan over medium heat and bring to a boil again. Once thickened, remove from heat and stir in Olive Oil.
11. Pour the filling through a fine mesh sieve to remove any lumps (this is optional, but recommended for a silky smooth filling) then pour the filling into the prepared crust. Let cool and place a piece of plastic over the top until ready to top with meringue.
12. Add sugar and water to a saucepan over medium heat. Cook, swirling the mixture occasionally while it heats, until sugar is dissolved and syrup registers 240°F, 10 to 15 minutes.
13. When the syrup reaches 230°F beat egg whites with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar or lemon juice and salt. Beat until on high speed until soft peaks form, 1 to 2 minutes.
14. With the mixer running, slowly pour the hot sugar syrup into whipped egg whites. Stream the liquid down the side of the bowl instead of the middle of the mixer so it hot sugar does not spray on you. Continue beating until the meringue is glossy and stiff peaks form, 3 to 5 minutes.
15. Dollop meringue into a mound on the lemon filling. Use the back of a spoon to create swirls. Place in the fridge until you are ready to serve, at least for 30 minutes.
16. When ready to serve, toast the meringue with a culinary torch. If you don’t have a torch, turn the oven on broil and place under the broiler for a few minutes until toasty.