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1
Prepare the shell.
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2
Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan.
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3
Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge.
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4
Prick the bottom with a fork.
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5
Freeze the shell for 20 to 30 minutes.
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6
Prepare the filling.
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7
Grate the zest from the lemons into a small, noncorrodable bowl.
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8
Strain in the lemon juice, then press through as much lemon pulp as possible.
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9
In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed.
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10
Stir in the lemon juice and pulp, then the six tablespoons of butter.
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11
Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon.
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12
Remove from heat, allow to stand five minutes, then whisk briefly to smooth.
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13
Set aside.
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14
Preheat the oven to 375 degrees.
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15
Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking.
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16
Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes.
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17
Set aside and allow to cool slightly, but leave the oven on.
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18
Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set.
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19
Remove pie and turn oven to 375.
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20
Make the meringue.
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21
Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form.
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22
Beat in sugar and vanilla.
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23
Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal.
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24
Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
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25
Allow to cool completely, from one to two hours, but do not refrigerate.
