Ingredients: For the Pie Crust: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 3-4 tablespoons ice water For the Lemon Filling: 1 1/4 cups granulated sugar 1/4 cup cornstarch 1 1/2 cups water 1/2 cup freshly squeezed lemon juice (about 3-4 lemons) Zest of 2 lemons 1/4 teaspoon salt 4 large egg yolks, lightly beaten 2 tablespoons unsalted butter For the Meringue: 4 large egg whites 1/2 teaspoon cream of tartar 1/4 cup granulated sugar 1 teaspoon vanilla extract Instructions: 1. Make the Pie Crust: In a food processor, pulse the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). Roll out the chilled dough to fit a 9-inch pie pan. Press it into the pan, trimming any excess dough. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights, and bake for another 5-10 minutes until golden brown. Let the crust cool. 2. Make the Lemon Filling: In a medium saucepan, combine sugar, cornstarch, water, lemon juice, zest, and salt. Whisk everything together and cook over medium heat. Once the mixture begins to thicken, whisk in the egg yolks slowly, taking care not to scramble them. Continue cooking, whisking constantly, until the mixture thickens further and begins to bubble. Once it bubbles, cook for an additional 2 minutes. Remove from heat and stir in butter until smooth and fully incorporated. Pour the lemon filling into the cooled pie crust and spread it evenly. 3. Make the Meringue: In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract. Spread the meringue over the lemon filling, making sure to spread it all the way to the edges of the crust to seal in the filling. Use the back of a spoon to create peaks and swirls. 4. Bake the Pie: Preheat the oven to 350°F (175°C). Bake the pie for about 10-15 minutes, or until the meringue is golden brown. Remove the pie from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
