“Homemade Lemon Meringue Pie – A Zesty, Sweet Classic with a Fluffy Meringue Topping!”

Preheat your oven to 375°F (190°C).
In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, until the dough begins to come together.
Turn the dough out onto a lightly floured surface, knead gently, and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll the dough out to fit a 9-inch pie dish, then line the dish with the dough. Use a fork to prick the bottom of the crust.
Bake for 15-20 minutes, or until golden brown. Set aside to cool.
Make the Lemon Filling:

In a saucepan, combine the sugar, cornstarch, and salt. Add the water and cook over medium heat, stirring constantly, until the mixture thickens.
Whisk the egg yolks in a bowl and temper them by slowly adding a bit of the hot mixture to the yolks while whisking constantly. Then, return the egg yolk mixture to the saucepan.
Stir in the lemon juice, zest, and butter, and cook for another 2-3 minutes until smooth and thickened.
Pour the lemon filling into the cooled pie crust and set aside.
Prepare the Meringue:

In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.
Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Stir in the vanilla extract.
Assemble the Pie:

Spread the meringue over the lemon filling, making sure to seal the edges by spreading the meringue all the way to the crust to prevent it from shrinking.
Use a spatula to create peaks on the top of the meringue.
Bake the Pie:

Bake the pie at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown.
Remove the pie from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours to set the filling.
Serve:

Slice the pie and enjoy the perfect balance of tangy lemon filling and sweet, fluffy meringue topping!
Serving and Storage Tips: