Lemon Meringue Pie

Of all the sweets Dolester Miles makes, this lemon dessert is her favorite. A combination of classic French pie and southern ice cream pie, it has sweet and tangy lemon curd on top of a cookie-like crust, all topped with Swiss meringue.
Prepare the pie shell: Combine the flour and salt in a food processor until smooth. Add the diced butter and beat 10-12 times or until the mixture resembles breadcrumbs. Add the powdered sugar and 3 egg yolks and beat until the mixture is smooth and comes away from the sides of the bowl. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for 1 to 12 hours.Preheat the oven to 350 degrees. Place the dough circles on a lightly floured surface and roll out each one into a 12-inch circle. Place the dough circles in 2 (9-inch) pie pans with removable bottoms; trim the edges. Line the pie cakes with parchment paper and fill with pie filling or dried beans. Bake at 350 ° C for 20 minutes or until the edges are light brown. Remove the mass and parchment paper and bake for another 5-10 minutes or until light golden brown. Cool on a wire rack while the filling is being prepared.Prepare the filling: Combine the lemon zest and the following 4 ingredients in a large saucepan. Cook over low heat, whisking constantly, for 3 minutes or until the eggs are broken and the sugar is dissolved.Whisk together 3/4 cup softened butter. (The eggs will start to cook and the mixture will cover the back of the spoon.) Whisk in the remaining butter and cook, whisking constantly, for about 22 minutes or until the mixture is very thick. (Continue whisking throughout the cooking process to prevent the mixture from curdling.) Remove from the heat and pour through a fine wire mesh sieve into a bowl, removing any residue. Beat for 10 minutes or until the mixture cools slightly.Increase the oven temperature to 450 degrees. Place the lemon filling in a pie dish and bake for 5-8 minutes or until the top is set.Prepare the meringue: In a small saucepan, pour water to a depth of 1 1/2 inches; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow to simmer. Combine the egg whites and 2 cups granulated sugar in the bowl of a powerful electric mixer. Place the bowl over boiling water and cook, whisking constantly, for 3 minutes or until the sugar is dissolved and the mixture is hot.Beat the hot mixture on medium-high speed with a stationary mixer, using the whisk attachment, for about 2 minutes. Increase speed to high and beat for 4-6 minutes or until thick, glossy peaks form. Spoon the meringue onto the tartlets. Fry the meringue using a kitchen burner, holding the burner 2 inches away from the meringue and moving the burner back and forth. (If you don't have a burner, preheat the broiler with an oven rack 8 inches away from the stove; bake for 30-45 seconds or until golden brown.)