½cupfreshly squeezed lemon juice(about 2 or 3 lemons)
Meringue
1tablespoonraw sugar
1teaspoontapioca flour
Instructions
Crust
Preheat the oven to 375°F (190°C).
Roll out the pie crust in a generous amount of rice flour, turning it often, adding flour as you do. There should be enough flour that there is still an excess remaining on the rolling surface after the dough has absorbed as much as possible. (The dough needs to be dryer than usual to withstand blind baking.)
Place the pie crust into the bottom and up the sides of a 9-inch pie plate.
Prick the bottom and sides liberally with a fork.
Wet and crumple a sheet of parchment paper. Flatten it out again and gently place it over the bottom and sides of the pie crust. Line with pie weights to hold it in place.
Bake the crust for 15 minutes. Remove the pie weights and parchment paper. Return the empty crust to the oven and bake for another 10 minutes.
Filling
Preheat oven to 325°F (163°C).
Separate the three eggs, putting the whites into a large mixing bowl and the yolks into a medium one.
Whisk the cup of sugar and the tapioca flour together in a medium saucepan. Whisk in the water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for one minute.
Whisk egg yolks in the mixing bowl. Whisk half of the hot sugar-flour mixture into the yolks. Then whisk the yolk mixture back into the sugar-flour mixture on the stove. Cook for one more minute.
Remove from heat. Stir in butter and lemon juice.
Meringue
Beat egg whites at high speed. As they begin to thicken and whiten, sprinkle in the tablespoon of sugar. Beat until soft peaks form. Add the teaspoon of tapioca starch, and beat another 30 seconds.
Pour the hot lemon filling into the baked pie crust. Smooth or pipe the meringue over the top.
Bake in 325°F (163°C) oven for 15 to 20 minutes, until the meringue is starting to brown up nicely.