准备

做面包皮

• 在食品加工机中，将面粉，糖和盐搅动。加入黄油块并脉冲直到质地卵石，约七个1秒的脉冲。电动机运行后，将冰水加入进料管，然后进行处理，直到面团开始形成球。将面团从面粉淡淡的表面上转动并形成磁盘。将面团用保鲜膜包裹，然后冷藏至少1小时，然后再滚动。
• Roll the dough into a 12- to 13-inch round about 3/8 inch thick. Transfer to a 9-inch pie plate and trim the overhanging dough to 1/2 inch from the edge of the plate. Crimp the edge, cover with plastic wrap, and chill for at least 1 hour.
• Position a rack in the center of the oven and heat the oven to 350°F. Prick the entire surface of the dough, including the sides, with a fork. Crumple a large piece of parchment, then flatten it out. Line the crust with it, and then fill with pie weights or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the pie weights and the parchment and bake until the dough looks golden brown all over, about 20 minutes more. Cool on a rack.

做填充

• In a large metal bowl, whisk the eggs, yolks, and 3/4 cup of the sugar until smooth. Put the bowl over a saucepan of boiling water (do not let the water touch the bowl) and whisk constantly until foamy and slightly thickened, about 2 minutes. Add about 1/3 of the lemon juice and whisk until the mixture thickens again. Continue adding and whisking the lemon juice in thirds. Turn off the heat but leave the bowl over the hot water. Whisk the butter in one piece at a time until completely incorporated. Pour the filling into the cooled crust. Let cool at room temperature until the filling has set, about 3 hours. Refrigerate the pie for at least 1 hour and up to 24 hours to chill the filling. (For best flavor, warm the pie at room temperature for up to an hour before serving.)
• 在食用之前，将除半英寸以外的所有外壳撒上剩余的1 TB的所有外壳。糖。将火炬传递到表面上，直到糖融化并变成深金棕色，注意不要让火焰太近的地壳，这会燃烧。让冷却直到糖变硬，大约5分钟，然后食用。

Make Ahead Tips

可以将填充的馅饼冷藏，覆盖长达24小时。在上菜前加糖，然后将焦糖焦糖化。