1. Make the crust:
In a bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, stirring just until dough comes together. Shape into a disk, wrap in plastic, and chill 30 minutes.
Roll out on a floured surface to fit a 9-inch pie dish. Trim edges, crimp decoratively, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans.
Bake at 375°F for 15 minutes. Remove weights and parchment, then bake 10 more minutes until golden. Cool on a rack.
2. Prepare the filling:
In a medium saucepan, whisk cornstarch and water until smooth. Add sugar, lemon juice, zest, and egg yolks.
Cook over medium heat, stirring constantly, until thick and bubbling (about 5–7 minutes).
Remove from heat. Stir in butter until melted and smooth.
Pour hot filling into the warm prebaked crust—this helps prevent a soggy bottom.
3. Make & apply the meringue:
In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Set over a pot of simmering (not boiling) water, stirring constantly, until sugar dissolves and mixture reaches 160°F (or feels hot, no grit when rubbed between fingers)—about 3–4 minutes.
Transfer to a stand mixer. Whip on high 6–8 minutes until glossy, stiff peaks form and bowl is cool. Beat in vanilla.
Immediately spread meringue over hot filling, sealing all the way to the crust edges to prevent shrinking. Use the back of a spoon to create dramatic swirls.
4. Bake & finish:
Bake at 350°F for 12–15 minutes, until meringue is golden in spots.
Cool completely on a wire rack (at least 4 hours), then refrigerate 2+ hours before slicing.
For clean cuts, dip a sharp knife in hot water and wipe between slices.
Enjoy your food!
To see the full cooking instructions, go to the next page or click the Open button (>) and don't forget to SHARE it with your friends on Facebook.
