Lemon meringue pie

In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter to the flour mixture.
Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a saucepan, whisk together the cornstarch, sugar, and water until well combined.
Place the saucepan over medium heat and stir constantly until the mixture thickens, about 5-7 minutes.
In a separate bowl, whisk the egg yolks.
Gradually add the lemon juice and zest to the egg yolks, whisking continuously.
Slowly pour the lemon mixture into the saucepan with the sugar mixture, stirring constantly.
Continue to cook and stir until the mixture thickens and comes to a boil. Remove from heat and let it cool slightly.

In a clean, dry bowl, beat the egg whites until they become foamy.
Add the cream of tartar and continue beating.
Gradually add the sugar while continuing to beat the egg whites until stiff peaks form.

Preheat your oven to 180°C (350°F).
Roll out the chilled pie crust on a floured surface and line a 23cm (9-inch) pie dish with it.
Prick the bottom of the crust with a fork, then bake it for 12 minutes or until it's lightly golden. Remove from the oven and let it cool.
Pour the slightly cooled lemon filling into the baked pie crust.
Carefully spread the meringue over the lemon filling, making sure to seal the edges of the pie.
Use a spatula to create peaks in the meringue.
Bake the pie for 12 minutes or until the meringue is golden brown.
Allow the pie to cool completely before serving.
Refrigerate any leftovers.
Enjoy your homemade Lemon Meringue Pie!