Step 1

Prepare Vodka Butter Pie Crust. You will only need one of the two crusts.

Step 2

Preheat your oven to 400° F (204° C).

Step 3

Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.

Step 4

Lightly flour your round cutter and cut out eight circles.* If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.

Step 5

Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.

Step 6

Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.

Step 7

Place your crusts in the oven for ten to twelve minutes or until golden brown.

Step 8

Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.

Step 9

Place an inch or two of water in your double boiler and place top pot on.

Step 10

Over medium heat add the sugar, salt, egg, and yolks. Whisk for one to two minutes or until incorporated.

Step 11

Slowly add the lemon juice and lemon zest. Continue to whisk until mixture thickens.

Step 12

After five minutes if your curd still hasn't thickened you can increase the heat to high, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.

Step 13

Once the curd has thickened, remove from heat. Add butter and whisk until incorporated.

Step 14

Place the curd in a glass jar. Immediately top with plastic wrap so it is directly over the top layer of the curd.

Step 15

Refrigerate until cooled and thick. Remove plastic wrap and place jar lid on top.

Step 16

Prepare my No Fail Italian Meringue. You will only need one whole batch.

Step 17

In the cooled crusts and two to three tablespoons of lemon curd.

Step 18

Top the lemon curd with meringue.

Step 19

Torch the meringue with a kitchen torch or place under the oven broiler.

Step 20

Chill and serve!