Lemon chiffon pie in a blind-baked crust

Roll one cold crust to about 10 inches, an inch bigger than a nine-inch pie pan, so there is overhang.

Roll it over the rolling pin, lift it and unroll it over the pan; push it down the sides and patch any gaps with scraps.

Trim with scissors leaving overhang, crimp the edge with the back of a spoon, and dock the bottom with a fork.

Egg wash the edges and the bottom so the crust browns and is sealed against the filling.

Line with a big piece of parchment and fill high with old beans, rice or sugar to hold the sides; chill a few minutes in the freezer if needed.

Bake on a preheated tray so the bottom browns.

Sprinkle the gelatin over water and stir with a fork or tiny whisk so it does not lump; let bloom about a minute until it gels.

In a heavy-bottomed saucepan over low heat, mix egg yolks, sugar, fresh lemon juice and lemon zest, then cook gently until it thickens and coats the back of a spatula; do not raise the heat or it curdles.

Whisk the bloomed gelatin into the hot custard.

Pass through a sieve into a bowl and let cool to room temperature, or briefly over ice water while stirring.

Remove the beans once the edge browns but the bottom is still raw; cover the rim with foil if it browns too fast, and return to the oven at a lower temperature for a few more minutes until fully baked.

Whip the two room-temperature egg whites with a hand mixer in a clean, fat-free bowl to soft peaks, then add the sugar slowly and whip about two minutes more on high until thick and glossy.

Fold the meringue into the cooled lemon mixture with a metal spoon, not a spatula, to keep the air.

Pour into the crust; refrigerate about two hours before covering with cling wrap, then set at least four hours, preferably overnight.

Top with plain whipped cream to serve.