Instructions
- Preheat oven to 350°F (175°C).
- To make the Crust, combine Flour, Powdered Sugar, and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Mix in Egg Yolk and Ice Water until dough comes together. Roll out dough and place in a 9-inch pie plate. Bake for 18-22 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 whisk in Butter until smooth.
- Pour Lemon Filling into baked pie crust.
- To make the Swiss Meringue, combine Egg Whites and Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until Sugar is dissolved and mixture is warm to the touch. Remove from heat and beat with an electric mixer until stiff, glossy peaks form. Add Cream of Tartar.
- Spread Swiss Meringue over Lemon Filling, sealing to the edges of the crust. Use a kitchen torch to lightly brown the meringue, or bake for 5-7 minutes at 350°F (175°C).
- Let cool completely before serving.
