For the pie crust, you'll need flour, butter, salt, rosemary, vodka, and ice water.


For the lemon filling and swiss meringue, you'll need lemons, sugar, butter, cornstarch, and eggs.

Make the pie crust


Make the pie dough and chill overnight. The next day roll it out, place in the pie pan, dock it, and blind bake it.

Make the lemon filling


Make the lemon filling by melting the butter in a saucepan, then whisking in the sugar, cornstarch, lemon juice, and egg yolks. Continue cooking until bubbles form, then strain over the cooled pie crust.

Top with swiss meringue


Make the swiss meringue and top on the cooled pie. Torch the meringue and serve!