Calamansi Curd Pie Recipe

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and line the sides with parchment paper, leaving a 1-inch overhang. Set aside.

Make the crust: Combine graham cracker crumbs, salt, and brown sugar in the bowl of a food processor; pulse until very fine. Pour in melted butter and pulse until mixture resembles coarse sand. Press graham mixture onto the bottom and up the sides (at least 1/2 inch up) of the prepared pan. Smooth out crust using the back of a spoon. Refrigerate until ready to use.

Make the calamansi curd: Whisk together egg yolks and calamansi juice in a large bowl until pale yellow in color, about 2 to 3 minutes. Add condensed milk and calamansi zest; mix until well combined. Pour into the prepared crust. Bake in the preheated oven for 15 minutes. Let cool.

Make the meringue: Pour water into a medium saucepan until 1/3 full and bring to a boil. Lower heat to simmer. In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites, sugar, and cream of tartar. Detach bowl from mixer and place bowl on top of the simmering pot of water. Continue to whisk eggs until frothy and sugar is melted. Once temperature reads 55 to 65°C on a candy thermometer, remove mixing bowl from heat. Attach bowl to mixer and whip until stiff peaks form.

Spread meringue over calamansi curd and use a spatula to create peaks, if desired. Using a blowtorch, torch the top of the meringue until nicely browned.