• Preheat oven to 350°F (175°C).

To prepare the pie crust:

• Roll the pie crust into a 10-inch circle on a floured surface.
• Then transfer it to a 9-inch pie pan, fold the edges, and pierce holes all over with a fork.
• First, we need to blind-bake the crust to prevent it from puffing up. To do that, cover the crust with a foil and pour raw rice or beans on top.
• Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.

To make the Swiss meringue:

• In a small saucepan, bring a small amount of water to a boil. Reduce the heat to a simmer.
• In a medium, heat-proof bowl, whisk together the egg whites and sugar, then place it over a saucepan with simmering water. (This is a makeshift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
• Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C), stirring frequently, about 5 minutes. (This is my favorite thermometer!)
• Now, remove the bowl with the egg white mixture from the heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium-high and beat until stiff peaks form and the mixture is cool to the touch, about 10 minutes. (It may take longer with a hand mixer.) Set aside.

To make the filling:

• In a small saucepan, mix the sugar, cornstarch, and salt, and slowly stir in the orange juice.
• Heat the mixture over medium-high heat. Cook and stir until the mixture is thick and bubbly. Reduce the heat down and cook for an additional minute.
• In a small bowl, beat egg yolks.
• To temper the egg yolks, stir in ½ cup of hot sugar mixture, while whisking constantly to prevent scrambling the egg yolks. 
• Transfer the tempered egg yolk mixture back to the remaining hot sugar mixture. Cook for another 1-2 minutes, stirring constantly. 
• Add butter and orange zest.
• Pour the hot orange curd into the pre-baked pie crust.
• Immediately spread the meringue over the filling, ensuring that you seal the edges.
• Using a kitchen torch, lightly toast the meringue until nice and golden brown.
• Cool completely on a wire rack at room temperaturefor 1-2 hours, before serving.