Gluten Free Lemon Meringue Pie

Making the Gluten-Free Pie Crust:

1. In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum, and salt.
2. Add the cubed cold butter and toss it in the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until it resembles walnut halves.
3. Gradually add the cold water, about 1 tablespoon at a time, tossing the mixture after each addition until all the flour is hydrated and the mixture starts clumping together.
4. Bring the dough together into a ball by gently kneading it. It should look slightly shaggy and uneven. Wrap the dough in plastic wrap and chill it in the fridge for at least 30-45 minutes.
5. On a lightly floured surface, roll out the chilled dough into a long rectangle about 1/4 inch thick. Perform two letter folds, then wrap the dough tightly in plastic wrap and chill for another 30 minutes.

Assembling the Pie Crust:

1. Preheat the oven to 400ºF (200ºC) with a baking sheet on the lower middle rack.
2. Roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish, trim the excess, and crimp the edges. Chill the crust for 30 minutes.
3. Dock the bottom of the chilled crust with a fork, line it with parchment paper, fill it with pie weights, and blind bake for 18-20 minutes. Remove the weights and bake for another 10-15 minutes until golden brown. Let the crust cool completely.

Making the Lemon Filling:

1. In a non-metal bowl, rub the sugar and lemon zest together until fragrant.
2. Add the egg yolks and egg, then mix until slightly fluffy.
3. Stir in the cornstarch.
4. In a saucepan, heat the water and lemon juice until boiling. Slowly pour the hot liquid into the egg mixture, stirring constantly.
5. Return the mixture to the saucepan and cook until thickened. Remove from heat, stir in the butter until melted, then strain through a sieve to remove the zest.
6. Pour the lemon filling into the cooled pie crust, cover with plastic wrap, and chill for at least 4 hours or overnight.

Making the Swiss Meringue Topping:

1. Combine the egg whites, sugar, and cream of tartar in a heat-proof bowl over simmering water. Heat until 160ºF (70ºC), then transfer to a mixer and whip until stiff peaks form.
2. Add the vanilla and mix until combined.
3. Spread the meringue over the chilled lemon filling, then toast with a kitchen blowtorch.
4. Dust with powdered sugar before serving. Enjoy your delicious gluten-free lemon meringue pie!