for the pie crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4 cup ice water
Ingredients for the lemon filling:
1 1/2 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups water
1/2 cup fresh lemon juice
4 large egg yolks
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
Ingredients for the meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Preheat your oven to 375°F (190°C).
To make the pie crust, combine the flour and salt in a large mixing bowl. Add the chilled butter and mix with a pastry blender or your hands until the mixture resembles coarse sand.
Add the ice water and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork. Bake the crust for 15 minutes, then let it cool while you make the filling.
To make the lemon filling, combine the sugar and cornstarch in a medium saucepan. Whisk in the water and lemon juice until the mixture is smooth.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil.
Remove the saucepan from the heat and whisk in the egg yolks, butter, and lemon zest.
Pour the lemon filling into the cooled pie crust.
To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until the meringue is stiff and glossy.
Spread the meringue over the lemon filling, making sure to cover the edges of the crust.
Bake the pie for 15 minutes, or until the meringue is golden brown.
Let the pie cool completely at room temperature, then refrigerate it for at least 1 hour before serving.