In a medium bowl fit for a stand mixer, combine your bag of Ketonia mix and salt, mix. Cut both cold sticks of butter in half horizontally, twice, creating 8 long skinny sticks of butter. Dice the sticks of butter creating about 60 small cubes of cold butter. Sprinkle butter on top of mix and mix with paddle attachment for a couple of minutes on high speed. Mix until butter is small and broken up, no bigger than the size of a pea. While continuing to mix, pour in a little bit of ice water at a time just until the dough starts to come together. Dump dough onto the counter and form two even balls of dough. Wrap in plastic wrap and refrigerate for at least 1 hour. You can store one ball of dough in the freezer for another day.

Preheat the oven to 375*. Roll out one ball of pie crust to the size of your pie pan, making sure it's not stretched and fits in the pan comfortably. Poke holes in the pie crust with a fork to let steam escape. Lay parchment paper or tin foil over the pie crust and fill the pie with a few cups of dried beans. This part is optional but recommended. Blind bake in the oven for 20 minutes. Take off the beans and parchment paper and bake for 5 more minutes or until golden brown. Set aside to cool.

In a double boiler, whisk together the egg yolks, whole egg, and swerve. Add the lemon juice, lemon zest, and salt. Whisk briskly until the mixture has thickened, doubled in size, and holds the lines of a whisk, 5-10 minutes. Remove the curd from the heat and pass through a fine mesh strainer into a bowl. Discard the zest. Thoroughly whisk in the butter and vanilla. Pour the lemon curd into the baked pie crust and set aside.

In the bowl of a stand mixer, whisk egg whites and cream of tartar. Once it gets frothy, turn the machine on high and add the swerve ½ tbsp at a time. Add vanilla if desired and using a whisk attachment, beat on high speed till stiff and glossy. Scoop Meringue on top lemon curd and smooth out with a plastic spatula.

Optional: Use blow torch and lightly brown meringue