Meyer Lemon Meringue Pie

INGREDIENTS
Flaky pastry, enough for a 9-inch shell (see recipe)
THE FILLING:
2 Meyer lemons or alternative massive lemons
2 eggs
3 egg yolks
6 tablespoons sugar
3 tablespoons salt-cured butter, cut in three items
3 tablespoons unseasoned butter, cut in three items
THE MERINGUE:
3 egg whites, at heat temperature
¼ teaspoon cream of tartar

6 tablespoons superfine sugar
½ teaspoon vanilla extractPREPARATION
Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and work gently into the pan. Tri the sting a half-inch on the far side the rim, fold underneath and crimp or pinch to create an ornamental edge. Prick the lowest with a fork. Freeze the shell for twenty to half-hour.
Prepare the filling. Grate the zest from the lemons into alittle, noncorrodable bowl. Strain within the juice, then press through the maximum amount lemon pulp as attainable.
In a heavy, noncorrodable cooking pan, beat the eggs, yolks and sugar till simply mixed. Stir within the juice and pulp, then the six tablespoons of butter.