For the Pie Crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the crust to the pan, trim the edges, and crimp the edges with a fork. Prick the bottom of the crust with a fork and bake for about 12-15 minutes or until lightly golden. Allow it to cool completely.
For the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Boil for 1-2 minutes, then remove from heat.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot sugar mixture.
- Return the egg mixture to the saucepan, whisking constantly.
- Bring the mixture back to a gentle boil and cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in lemon zest, lemon juice, and butter until well combined.
- Pour the lemon filling into the cooled pie crust.
For the Meringue:
- Preheat the oven to 350°F (175°C).
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Beat in the vanilla extract.
- Spread the meringue over the lemon filling, making sure to seal the edges.
- Use the back of a spoon to create peaks in the meringue.
- Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
- Allow the pie to cool completely before serving.
Enjoy your delicious homemade lemon meringue pie!