Add the cold butter and mix using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together.
Turn the dough onto a lightly floured surface and knead it a few times to form a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Make the Lemon Filling:
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring until smooth.
Place the saucepan over medium heat and bring to a gentle boil, stirring constantly. Once it begins to thicken, continue to cook for another 2-3 minutes.
In a separate bowl, whisk the egg yolks. Gradually pour about 1 cup of the hot sugar mixture into the egg yolks while whisking continuously (this tempers the eggs).
Return the egg yolk mixture to the saucepan, whisking constantly, and cook for an additional 2 minutes until thickened.
Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth. Set aside to cool.
Make the Meringue:
In a clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
Gradually add the sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form. Add vanilla extract and beat for a few more seconds.
Assemble the Pie:
Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges, then bake for 10-12 minutes until golden brown. Let the crust cool completely.
Pour the cooled lemon filling into the baked pie crust and smooth the top.
Spoon the meringue on top of the lemon filling, spreading it to the edges of the crust to seal.
Bake the Pie:
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Remove from the oven and let it cool to room temperature.
Chill the pie for at least 2 hours before serving to allow the filling to set.
Methods
Blind Baking the Crust: To ensure the pie crust doesn’t become soggy when filled with the lemon mixture, it is recommended to “blind bake” the crust. This involves pre-baking the crust before adding the filling, ensuring a crisp base.
Whipping Meringue: Properly whipping egg whites is key to achieving a fluffy, stable meringue. It’s important to start with clean equipment (no grease or egg yolk) and beat the whites to stiff peaks for the best results.
Tempering Eggs: When making the lemon filling, be sure to temper the egg yolks by gradually adding hot liquid to prevent them from scrambling. This process helps create a smooth, creamy filling.
