Zesty Lemon Meringue Pie

Mix the Dough: In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Chill: Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll & Bake: Roll out the dough and press it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
Blind Bake: Bake at 375°F (190°C) for 15 minutes, remove weights, then bake for another 10 minutes until golden. Let cool.
2. Make the Lemon Filling
Cook the Base: In a saucepan, whisk sugar, cornstarch, and water. Cook over medium heat until thickened.
Temper the Eggs: In a small bowl, whisk egg yolks. Gradually add some hot mixture to the yolks, whisking constantly, then return to the pan.
Finish the Filling: Stir in lemon juice, zest, and butter. Cook until smooth, then pour into the cooled crust.
3. Prepare the Meringue
Whip Egg Whites: In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Add Sugar: Gradually add sugar while beating until stiff, glossy peaks form. Mix in vanilla.
4. Assemble & Bake
Top the Pie: Spread meringue over the warm filling, ensuring it touches the crust to prevent shrinking.
Bake: Bake at 350°F (175°C) for 10-12 minutes, or until golden brown.
Serving & Storage Tips