Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 3 tablespoons cold water
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 large egg yolks, beaten
  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs.
  2. Add egg yolk and cold water; mix until dough forms. Roll out dough and place in pie dish; trim edges. Prick the base with a fork.
  3. Bake for 15-20 minutes until lightly golden. Allow to cool.
  4. In a saucepan, whisk together sugar and cornstarch; stir in water. Cook over medium heat, stirring constantly, until thickened and bubbling.
  5. Slowly whisk in the egg yolks, lemon juice, and zest; cook for 2 more minutes. Remove from heat; stir in butter until melted.
  6. Pour lemon filling into the cooled crust.
  7. In a clean bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form; stir in vanilla.
  8. Spread meringue over lemon filling, sealing edges.
  9. Bake at 350°F (175°C) for 10-12 minutes until meringue is golden brown. Allow to cool completely, then chill in the fridge for at least 2 hours before serving.