Directions:

Prepare Pie Dough:

1. In large bowl, mix flour, salt, and sugar.

2. Cut in butter using fork or pastry blender until mixture resembles wet sand.

3. Gradually add water, one tablespoon at a time, while mixing until ingredients loosely come together.

4. Form mixture into a disk, cover with plastic wrap, and refrigerate for 15 minutes.

Roll Out Dough:

5. Roll pie dough between two sheets of parchment paper into an 11-inch circle.

6. Transfer dough to 9-inch pie pan, crimping edges to create your desired design.

7. Dock dough with fork to prevent air pockets, then place prepared crust in freezer for 15 minutes.

Preheat Oven:

8. Set oven to 375°F.

9. Cover crust with parchment paper and fill with pie weights or uncooked beans.

10. Bake covered crust for 15 minutes, then remove cover and bake for an additional 10 minutes.

Prepare Filling:

11. In medium saucepan, combine water, lemon juice, zest, sugar, and salt.

12. Separate egg yolks from whites, reserving whites.

13. Place yolks and cornstarch in heatproof bowl and whisk together.

Temper Egg Yolks:

14. Bring lemon mixture to a boil.

15. Gradually temper egg yolks by adding ¼ cup of boiling liquid while continuously whisking. Repeat process six times.

Combine and Thicken:

16. Add tempered yolks to boiling lemon mixture, stirring consistently.

17. Once mixture returns to a boil and thickens, remove from heat.

18. Pour lemon filling into baked pie crust.

Make Meringue:

19. Using stand mixer with whisk attachment or hand mixer, whip egg whites with cream of tartar until they reach medium soft peaks.

20. Gradually add sugar and salt while continuing to whip.

21. Continue whipping egg whites until stiff peaks form.

Top Filling:

22. Spread meringue over lemon filling.

Bake the Pie:

23. Lower oven temperature to 350°F and position top oven rack in lowest slot.

24. Place pie on rack and bake for 20 minutes, or until top is evenly browned.

Allow pie to cool for 4-6 hours before slicing. Enjoy!