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.
