Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 3 tablespoons cold water
  • 1 cup granulated sugar
  • 4 large eggs, separated
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • ½ cup water
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar

Instructions:

  1. Combine flour and salt in a bowl. Cut in butter with a pastry cutter until it resembles coarse crumbs. Add cold water, mix gently, and form dough into a ball. Chill in the fridge for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into the pie dish. Poke holes in the bottom with a fork and bake for 15-20 minutes until golden.
  3. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Cook over medium heat, stirring until thickened. Remove from heat, whisk in egg yolks, lemon zest, and butter; keep warm.
  4. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continue beating until stiff peaks form.
  5. Pour the lemon filling into the baked crust. Spread meringue over the filling, sealing at the edges.
  6. Bake in preheated oven for 8-10 minutes until meringue is golden brown. Allow to cool completely before slicing.