Preheat oven and prepare pie dough.

Blind-bake the pie crust until golden brown.

Brush the inside of the baked pie shell with melted white chocolate and refrigerate until set.

Bloom gelatin in ice water for 10 minutes.

Combine lemon juice, butter, sugar, and salt in a saucepan.

Cook over medium-high heat until sugar dissolves and butter melts.

Whisk egg yolks in a separate bowl.

Slowly pour the hot lemon mixture over the yolks, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.

Remove from heat and whisk in bloomed gelatin until dissolved.

Strain the curd through a fine-mesh strainer.

Whip the curd until cooled and thickened.

Spoon the lemon curd into the prepared pie shell and smooth the top.

Cover with plastic wrap and chill for at least 1 hour.

Prepare meringue by combining egg whites and sugar in a heatproof bowl.

Place the bowl over simmering water and whisk until the egg whites reach 165F (74C).

Whip the meringue until stiff peaks form and the bowl is cool to the touch.

Spread the meringue over the lemon curd, sealing the edges.

Create swirls with a spatula or spoon.

Toast the meringue with a butane torch or broil briefly in the oven.