# What You Need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3-4 tablespoons ice water
→ Lemon Filling
06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter
→ Meringue
14 - 4 large egg whites, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8-10 minutes more until golden. Cool completely.
03 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5-7 minutes.
04 - Whisk egg yolks in a separate bowl. Slowly pour in a small amount of hot mixture to temper, then whisk yolk mixture back into saucepan. Cook for 2 more minutes, stirring constantly.
05 - Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust and set aside.
06 - Beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
07 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. Bake at 350°F for 15-18 minutes until meringue is golden brown. Cool to room temperature, then refrigerate for at least 2 hours before slicing.
