Creamy Lemon Custard Pie

Directions

1. On a lightly floured surface, roll out the pie dough into a round about ¼ inch thick. Use the rolling pin to gently transfer the dough to a 9-inch pie plate. Trim the excess dough so that there’s about ½ inch all the way around the outside edge. Tuck the dough under itself all the way around the pie. Crimp as desired. Dock the base and sides of the crust with a fork. Chill the pie crust for 30 minutes to 2 hours.
2. Towards the end of chill time, heat the oven to 425°F, with an oven rack in the lower third of the oven. Cut a piece of parchment paper that’s a bit larger than the pie plate and place it over the chilled pie crust. Fill it with pie weights (or dry beans) to the top edge of the pan.
3. Transfer the pie crust to the oven and bake until it begins to brown (only lightly) around the edges, 12 to 15 minutes. Remove the pie from the oven, and carefully remove the pie weights by using the parchment edges as “handles” to lift them out (I usually set the parchment and weights into a metal bowl to cool completely).
4. Return the pie to the oven and bake for 2 to 3 minutes more, or until the base of the pie appears dry and set. Remove from the oven and cool completely.
5. Heat the oven to 350°F (still with the rack in the lower third of the oven). Place the cooled shell on a baking sheet.
6. In a medium bowl, rub the sugar and lemon zest together. Add the cornstarch and whisk to combine. Add the milk, buttermilk, eggs, and egg yolks and whisk well to combine. Add the lemon juice, lemon oil/extract, vanilla, and salt and whisk to combine.
7. Gently pour the custard into the prepared pie crust. Bake until the pie appears set at the edges but is still slightly jiggly in the center, 45 to 50 minutes.
8. Cool completely to room temperature, then refrigerate for at least 2 hours (and up to 24 hours). Keep refrigerated until ready to serve.
9. When ready to serve, prepare the meringue and pipe or spoon it onto the pie. If desired, toast the meringue with a torch.