Ingredients
For the Crust:
1¼ cups all-purpose flour
¼ tsp salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
3–4 tbsp ice water
For the Lemon Filling:
½ cup cornstarch
¾ cup water
1¼ cups granulated sugar
½ cup fresh lemon juice (from 3–4 lemons)
Zest of 1 lemon
4 large egg yolks
2 tbsp unsalted butter
For the Swiss Meringue Topping:
4 large egg whites
¾ cup granulated sugar
½ tsp cream of tartar
1 tsp pure vanilla extract
Instructions
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