• Preheat oven to 325 degrees.

To Prepare the Filling

• In a heatproof bowl whisk together eggs, egg yolks and sugar until well combined. Slowly add lemon juice, whisking constantly.
• Place the bowl over a bowl of simmering water, continuing to whisk constantly until mixture thickens and it falls like a ribbon when the whisk is lifted (about 10 to 15 minutes).
• Remove from the heat and quickly strain the mixture into a clean bowl using a spatula to press through a fine sieve. Add butter a few pieces at a time, whisking until butter is completely incorporated. Pour into the prepared shell.
• Bake for 20 minutes, or until the filling is set. It should be a bit jiggly, but not runny.
• Remove from the oven and allow to cool completely on a wire rack before placing in the refrigerator to fully chill for about 3 hours.

For the Meringue

• In a heatproof bowl whisk together egg whites and sugar. (The bowl of a stand mixer works well for this).
• Place the bowl over a pot of simmering water and continue whisking until the sugar has completely dissolved and the egg whites are warm.
• Remove from the heat, add the cream of tarter, and using the wire whisk attachment beat until stiff, glossy peaks form.
• Spread the meringue over the cooled pie using the back of a spoon to create heaps and peaks.
• Place the oven rack in the top third of the oven and preheat broiler on high. Broil the prepared pie for 1 1/2 to 2 minutes (watching carefully after 1 minute) until the meringue is a golden colour
• Serve immediately or refrigerate until ready to serve