In a bowl, beat the soft butter with the sugar and vanilla extract until light and fluffy.

Add the yolks one by one, mixing well between each addition.

Add the flour and salt to the mixture and mix until combined. On the counter, slightly knead the dough and form a bun. Cover with plastic wrap and refrigerate for half an hour to an hour.

Remove from the fridge. Work the dough lightly with your hands until it feels stretchable. Stretch with a rolling pin and place on the pie pan, pressing the dough against the edges and removing the excess. Prick the bottom with a fork. Put the pie base in the freezer for 5 to 10 minutes before baking.

Bake in a preheated oven at 180°C for 20-25 minutes, until the edges are golden brown.

In a saucepan mix all the ingredients except the cream with a hand whisk.

Bring to low heat and mix constantly until the mixture begins to thicken.

When bubbles show up, continue mixing with the heat on for one more minute.

Remove from heat and add the cream. Mix well. Let the filling cool down for 5 to 10 minutes.

Pour the filling over the baked pie base and make it even with an offset spatula. Let the filling cool down for a while before you place it in the fridge. Let cool down completely before topping with Italian meringue.

In a saucepan, place the sugar and water and bring to high heat.

While the syrup heats up, beat the egg whites with a handheld mixer or a stand mixer at low speed until stiff peaks form.

When the syrup reaches 117ºC or 240°F remove it from the heat and slowly drizzle into the egg whites mixing all the time at medium-high speed.

Continue mixing until the meringue has cooled and has a firm consistency.

Place the meringue on top of the already cold filling and burn with a torch. Garnish with lemon slices and serve cold.