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Preheat the oven to 425° F. Lightly flour the work surface. Roll out half of the dough into a circle 1/4-inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2 inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes. Tuck the excess dough under at the edges, pressing lightly to help "seal" the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired (I used a fork to keep it simple since I was going crazy later with flowers). Prick the dough all over with a fork. Cut a square of parchment slightly larger than the pie pan. Place the parchment over the crust and fill with pie weights or dried beans. Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes. Remove the parchment and weights and return the pan to the oven for another 2 to 4 minutes, just until slightly more golden around the edges and the base looks dry. Let cool completely. Reduce the oven temperature to 375° F. To make the filling, whisk the lemon juice, eggs, egg yolks, sugar, mascarpone, and salt together in a medium bowl. Whisk well until the mixture is smooth and well combined. Pour into the cooled par-baked crust. Bake the pie until the custard is set at the edges-it may still have a slight jiggle in the very center, 30 to 35 minutes. Cool completely. To make the meringue, place the egg whites in the bowl of an electric mixer fitted with the whip attachment. Combine the sugar and water in a medium pot and stir over medium heat until it co
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Italian cream cheese — tiramisu, pasta, risotto finishing
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Concentrated lemon — cakes, frostings, glazes, curds