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1
Whisk together the dry ingredients in a medium saucepan. Add the water, lemon juice, and lime juice, and bring to a boil over medium-high heat: Cook for 75 seconds, or until the filling is very thick, and clear. Reduce heat to low.
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2
Combine 1/4 cup of the custard base with the egg yolks, then mix the yolk into the saucepan. Cook over low heat for 1 minute, whisking constantly, and without boiling the custard. Remove from heat, and whisk in the zest and butter.
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3
Fill your pie shell with the custard, place a piece of parchment paper, or plastic wrap over the top, and let rest in the fridge 1 hour, or until the custard is completely cool.
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4
Mix the sugar and water in a small saucepan until no lumps remain, and cook until the syrup reaches 240 F (soft ball).
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5
While the syrup cooks, beat the egg whites into soft peaks. Add the citrus juice and salt, and beat the whites into stiff peaks.
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6
When the syrup is ready, transfer it to a heat-safe measuring cup to arrest the cooking process. While beating the whites on low speed, gradually drizzle the syrup into the whites, avoiding drizzling the syrup directly onto the beater.
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7
Continue beating the meringue on medium speed until fluffy, and completely cool.
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8
Remove the paper or plastic from the top of the custard, spoon dollops of meringue in a ring around the edge of the crust, and pile the remainder in the center. Shape the meringue into a mound, and decorate it.
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9
Blowtorch the meringue to caramelize the surface, or briefly place it under the broiler, up to a minute.
