Lemon Meringue Pie Recipe for 8 Slices

Instructions:

1. Combine flour and salt; cut in cold butter until pea-sized crumbs form. Stir in ice water until the dough holds.
2. Roll out dough, fit into a 9-inch pie dish, and prick the bottom with a fork. Bake at 375°F (190°C) for 12–15 minutes until edges are pale gold. Let cool slightly.
3. In a saucepan, whisk sugar, cornstarch, and salt. Stir in water, lemon juice, and zest.
4. Bring filling to a boil over medium-high heat, stirring constantly. Slowly whisk in the beaten egg yolks.
5. Continue boiling for 1 minute until the mixture is thick and glossy. Remove from heat and stir in butter until melted.
6. Beat egg whites and cream of tartar on medium speed until soft peaks form.
7. Gradually add sugar, one tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form.
8. Pour the hot lemon filling into the pre-baked crust. Immediately mound the meringue on top, spreading it to the very edges of the crust.
9. Create decorative swirls and peaks. Bake at 325°F (160°C) for 20 minutes until the peaks are mahogany.
10. Chill for 3 hours before slicing to allow the filling to set completely.