For the All-Butter Pie Crust:

½ cup (1 stick) unsalted butter, cold

1 ¼ cups all-purpose flour, plus more for rolling

1 ½ teaspoons granulated sugar

½ teaspoon kosher salt

½ cup cold water

½ cup ice

2 tablespoons apple cider vinegar

For the Egg Wash:

1 large egg white

1 teaspoon water

For the Meyer Lemon Custard Filling:

1 ⅔ cups granulated sugar

1 tablespoon stone-ground yellow cornmeal

1 tablespoon all-purpose flour

½ teaspoon kosher salt

Zest of 1 Meyer lemon

5 tablespoons unsalted butter, melted and cooled

5 large eggs, room temperature

⅔ cups heavy whipping cream

7 tablespoons fresh Meyer lemon juice (about 1 pound)

3 tablespoons fresh orange juice

½ teaspoon vanilla extract

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Make crust: Whisk flour, sugar, salt. Cut in cold butter until coarse crumbs. Mix cold water, ice, vinegar; add gradually until dough forms. Chill 1 hour.
Roll and pre-bake crust: Roll dough for 9-inch pie pan. Trim, crimp edges, chill 30 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and weights; bake 15 minutes. Remove weights, bake 5 minutes more. Cool.
Egg wash: Whisk egg white and water; brush on crust. Bake 1 minute. Cool completely.
Make filling: Whisk sugar, cornmeal, flour, salt. Stir in lemon zest, melted butter. Add eggs one at a time, whisk well. Mix in cream, lemon juice, orange juice, vanilla.
Bake pie: Reduce oven to 350°F (175°C). Pour filling into crust. Bake 40-45 minutes until edges puff and center is set with slight jiggle. Cover crust edges if browning too fast.
Cool and serve: Cool to room temp, chill 2+ hours. Serve plain or with whipped cream.

Use Meyer lemons for a sweeter, milder lemon flavor.

Cornmeal adds texture and helps set the filling.

Cover crust edges with foil if over-browning.

Can substitute orange juice with lime or grapefruit for variation.