For crust, preheat oven to 350ºF. Lightly butter a 9-inch pie pan. In a mixing bowl, combine crumbs, sugar and butter. Transfer crumb mixture to pie pan and firmly press mixture into bottom and up the sides of pie pan. Bake for 8 to 10 minutes and cool before filling.
To make filling, bring about 2-inches of water to a simmer in a large saucepan. Place egg yolks in a heatproof bowl (that will fit into the saucepan, but not touch the water), and whisk until smooth. Gradually whisk in the sugar and beat until mixture is creamy. Add salt, zest, and juices and mix until smooth. Place bowl over the simmering water and whisk mixture by hand until it is very thick, about 10 to 15 minutes. The mixture should coat the back of a spoon. Carefully remove bowl from heat. Whisk in butter and continue to stir until butter is fully incorporated. Strain filling, cover and chill until cold, about 1 hour. Pour heavy cream into the Calphalon measuring cup, using Calphalon 3-in-1 Immersion Blender with whisk attachment, beat cream on low speed for about 20 seconds or until fully whipped. Fold cream into cooled lemon filling and spoon mixture into prepared piecrust.
For meringue, preheat oven to 375ºF. Add egg whites to the Calphalon measuring cup, using the whisk attachment, beat egg whites on medium speed until foamy. Add confectioners sugar and beat on low speed for 1 minute. Transfer egg mixture to a large bowl. Using low speed, gradually add granulated sugar. Increase speed to high and beat for 3 minutes or until appropriate consistency is reached. The meringue should be very thick and hold a firm peak. Either pipe or spread meringue over lemon filling.
Bake pie on middle rack of oven for 8 to 12 minutes or until meringue is golden brown. Transfer pie to a wire rack and cool completely. Chill pie for 2 hours before serving. This pie is best served the day it is prepared.