Lemon Meringue Pie

Instructions

1. Prepare the Pie Crust
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring gently until the dough holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Blind Bake the Crust
   Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Place in dish, trim and crimp edges. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, and bake for another 5-7 minutes until lightly golden. Cool completely.
3. Make the Lemon Filling
   In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually whisk 1/2 cup of hot mixture into beaten egg yolks, then return to the saucepan. Bring to a gentle boil for 2 minutes, stirring constantly.
4. Finish the Filling
   Remove from heat and stir in lemon juice, zest, and butter until completely incorporated. Pour the hot filling into the cooled pie crust and set aside while preparing the meringue.
5. Prepare the Meringue
   In a large clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar, beating on high speed until stiff, glossy peaks form and sugar is dissolved (about 5-7 minutes).
6. Top and Bake
   Spread meringue over hot filling, making sure to seal the edges to prevent shrinking. Create decorative peaks with the back of a spoon. Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden brown.
7. Cool and Set
   Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving to allow the filling to set completely.