Lemon Meringue Pie

Filling: Preheat the oven to 375°F.

Fill a medium saucepot ½ of the way with water. Whisk the lemon zest, lemon juice, eggs, egg yolks, and 1 cup of the sugar in a large nonreactive bowl to combine. Place the bowl over the saucepot to create a double boiler (do not let the bottom of the bowl touch the water). Heat the pot over medium heat and whisk the contents of the bowl constantly until the mixture thickens to a pudding consistency, about 12 minutes.

Remove the bowl from the heat and quickly strain the lemon curd through a fine mesh sieve into a clean medium bowl to remove any cooked egg particles. Whisk in the soft butter and salt. Spread the prepared filling into the pre-baked pie shell and bake just until the filling is set, 15 to 20 minutes. Remove the pie from the oven and let cool to room temperature.

Meringue: Combine the reserved 3 egg whites and the remaining 1 cup sugar in a clean bowl of an electric mixer. Place the mixer bowl over the saucepan on the stove to make another double boiler (do not let the bottom of the bowl touch the water). With the saucepan over medium heat, whisk the egg whites and sugar in the bowl just until the sugar granules have dissolved, 8 to 10 minutes, being careful not to cook the egg whites around the edges. Remove the mixing bowl from the heat and return to the mixer. Using the whip attachment, whip the egg whites and sugar on high speed until a light, fluffy meringue forms (medium peaks). Set aside for up to 1 hour before using on the baked pie.

Use a piping bag fitted with a wide plain or start wide tip to pipe the whipped meringue in rosettes onto the filling, starting in the center of the pie and working outward in circles until the entire top of the pie is covered with meringue. Brown the meringue using a hand-held kitchen torch or in the oven under the broiler for 1 minute or less. Chill the pie uncovered until ready to serve. The pie is best served on the day it is made. Any leftovers can be refrigerated uncovered.