Directions

For the Crust

1. Whisk together flour, buttermilk and salt, until combined in a large bowl. 

2. Work butter with dough cutter, into the flour mixture until pea-sized pieces butter scattered throughout the mixture. 

3. Add 3 tablespoons water into the flour mixture and mix until the dough comes together with your hands.  If needed add 1tablespoon more of water. 

4. Wrap and chill for up 30 minutes or up to 3 days. Meanwhile, heat oven 400F. 

5. Roll out dough into a 10-inch circle and place into a 9-inch pie tin and crimp edges as desired. 

6. Bake crust in preheated oven with pie weights until golden on edges, about 35 minutes. 

7. Remove the pie weights and place back in the oven until the bottom is golden, about 8 minutes.  Remove from oven and cool for 15 minutes. 

For the Filling

1. Whisk contents of lemon curd packet and 2 cups water in a medium saucepan, until combined. 

2. Heat mixture over medium-high, until just boiling, about 5 minutes. 

3. Lower heat until just simmering, cook until thickened, glossy and golden in color, stirring occasionally, about 15 minutes. 

4. Meanwhile, stir the remaining 1 tablespoon of water and gelatin until combined. Set aside.

5. Remove from heat, whisk in softened butter and gelatin, until melted and smooth. 

6. Pour lemon mixture into a heat-proof container and let cool slightly, stirring occasionally.

7. Cover, transfer and chill in the refrigerator, until thickened and cold, stirring occasionally, a overnight. 

For the Topping

1. Place meringue powder, cornstarch and water in a bowl of stand mixer and whip attachment, whip; until stiff peaks, about 10 minutes. 

Assembly

1. Spread the filling into the cooled crust, then place the topping on top of the lemon curd.   

2. Torch meringue using a blowtorch to gently caramelize the sugar, creating a crispy, browned surface. Serve immediately.