For the crust:

1. Place all the ingredients in the bowl of a food processor and pulse until the dough starts to form clumps, about 30 seconds to 1 minute. Gather the dough with your hands, shape into a ball, and roll it out in between 2 sheets of cling film in a large 10-inch (25 cm) circle. Place in the refrigerator to set for 1 hour.
2. Preheat the oven to 425°F (220°C) and grease a 9-inch (23 cm) pie dish with removable bottom.
3. Remove cling film sheets and line the pie dish with the crust, adjusting with your finger tips if needed (the dough is very fragile). The edges must be 1/2 inch up (1.5 cm), not more.
4. Place parchment paper in the pie dish, cover with heavy weights (such as dried beans), and bake for 10-12 minutes or until light golden brown. Remove from the oven and let cool.

For the lemon curd:

1. Heat lemon juice with zests and butter in a saucepan over medium heat.
2. In a mixing bowl, mix eggs and sugar. Pour 1/3 of lemon juice over this mixture, mix well, and transfer to the saucepan. Let the mixture thicken on medium heat, stirring constantly.
3. When the lemon curd is ready, pour it over the pie crust and let cool in the refrigerator.

For the Italian meringue:

1. Mix water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring
2. Beat the whites until soft peaks form (they must be foamy but not yet firm). Very gradually pour the hot sugar syrup into your egg whites as they continue to whip on low to medium speed. Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue produces stiff peaks.
3. Cover the pie with the Italian meringue, using a tablespoon to make some swirls. Gently brown with a hand-held torch to create golden swirls, or place it in the oven for a few minutes, watching carefully through the oven window to make sure it doesn’t burn.