Lemon Meringue Pie with Flaky Crust

Prepare the crust by mixing flour and salt, then cutting in cold butter until pea-sized crumbs form. Add ice water 1 tablespoon at a time until the dough holds together. Wrap and chill for 30 minutes.

Roll out the dough, fit into a 9-inch pie plate, and blind bake with pie weights at 375°F (190°C) for 15 minutes, then without weights for another 10 minutes until golden. Let cool.

For the filling, whisk sugar, cornstarch, salt, and water in a saucepan over medium heat until thickened and boiling. Temper the egg yolks by slowly adding a little hot mixture to them, then whisk the yolks back into the pot. Boil for 2 minutes.

Remove from heat and stir in the lemon juice, zest, and a tablespoon of butter. Pour the hot filling into the pre-baked crust.

For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff, glossy peaks form.

Spread the meringue over the hot filling, ensuring it touches the crust edges to prevent shrinking. Bake at 350°F (175°C) for 10-15 minutes until the peaks are golden brown. Cool completely before slicing.