Instructions
- Preheat oven to 375°F (190°C).
- To make the Crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice Water until dough comes together. Roll out dough and place in a 9-inch pie plate. Bake for 15-20 minutes, or until golden brown.
- To make the Lemon Filling, whisk together Sugar, Cornstarch, and Salt in a saucepan. Add Water and cook over medium heat, stirring constantly, until thickened. Stir in Lemon Juice, Lemon Zest, and Egg Yolks. Cook for 1 minute more. Remove from heat and stir in Butter.
- Pour Lemon Filling into baked pie crust.
- To make the Meringue, beat Egg Whites with Cream of Tartar until soft peaks form. Gradually add Sugar, beating until stiff, glossy peaks form.
- Spread Meringue over Lemon Filling, sealing to the edges of the crust. Bake for 12-15 minutes, or until Meringue is golden brown.
- Let cool completely before serving.
