Lemon Meringue Pie My Recipe for Meringue Perfection

Instructions:

1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together.
2. Flatten dough into a disc, wrap in plastic wrap, and chill for at least 15 minutes. Roll out dough on a lightly floured surface and transfer to pie plate. Crimp edges.
3. Dock the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven (375°F/190°C) for 15-20 minutes, then remove weights and bake for another 5-7 minutes until lightly golden. Let cool completely.
4. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
5. Remove from heat. In a separate bowl, whisk together lemon juice and egg yolks. Slowly drizzle a small amount of the hot sugar mixture into the egg yolk mixture, whisking constantly to temper the yolks.
6. Pour the tempered egg yolk mixture back into the saucepan.
7. Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes, until the filling thickens further. Remove from heat and stir in butter and lemon zest.
8. Pour the lemon filling into the cooled pie crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cooled.
9. In a clean, grease-free bowl, beat egg whites and cream of tartar with a stand mixer or hand mixer until soft peaks form.
10. Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Beat in vanilla extract.
11. Spread meringue evenly over the cooled lemon filling, making sure to seal it to the edges of the crust. Swirl the meringue with a spoon or spatula to create decorative peaks.
12. Bake in a preheated oven (350°F/175°C) for 12-15 minutes, or until the meringue is lightly golden brown. Alternatively, broil the meringue for 1-2 minutes, watching carefully to prevent burning.
13. Let the pie cool completely before slicing and serving.