Preheat oven to 375* F. Place rolled out pastry into pastry tin and press pastry against bottom and sides of a fluted tart pan (I used 13" x 4") until snug inside. Using a fork, punch holes into the pastry (base and sides). Brush pastry with egg wash. Line the bottom with parchment paper and fill with pie weights or dried beans.

Bake for 20-25 minutes, or until pastry is browning and cooked through. Allow to cool fully and remove pie weights and parchment paper. Set aside.

In a medium sauce pan, whisk the eggs, egg yolks, and sugar until just mixed. Stir in the Meyer lemon juice and zest, then all 6 tablespoons of butter. Place over low to medium heat (edging closer to low as if the eggs get too hot too quickly they will scramble) and cook, stirring constantly until mixture begins to thicken and can coat the back of a wooden spoon. About 10-15 minutes or when the mixture reaches a temperature of 170° F (if a candy thermometer is available). Allow to cool and set aside.

Place egg whites and sugar in the bowl of a stand mixer (set with a whisk attachment). Using a double-boiler method, place bowl above a sauce filled with a couple of inches of water set above medium heat for a simmer (never allowing the bowl to touch the water). Heat the mixture until extremely warm to the touch, or has reached 160° F if using a candy thermometer. Remove the bowl from heat and carefully set into the stand mixer.

Mix on high until stiff glossy peaks form, about 10 minutes. Add vanilla extract and whisk briefly to combine. The bowl should have lost all heat and returned to room temperature (touch the outside of the bowl with your wrist to see).

Quickly whisk cooled curd to smooth it out and place curd inside cooled pastry. Top with meringue using a piping bag and a 1M star shaped tip (there maybe some leftover*). If you have a torch, carefully and lightly toast meringue if desired .