Sunshine lemon pie: A Slice of Pure Joy!

Instructions:

1. Combine flour and salt in a bowl for the crust.
2. Cut in butter and shortening using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Roll out the dough on a lightly floured surface to fit the pie dish.
6. Transfer the dough to the pie dish, crimp the edges.
7. Prick the bottom of the crust with a fork (docking).
8. Bake the crust (blind bake if not adding meringue) until golden brown.
9. In a saucepan, whisk together sugar, cornstarch, and salt for the lemon filling.
10. Gradually whisk in water until smooth.
11. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12. Reduce heat to low.
13. In a separate bowl, whisk the egg yolks lightly.
14. Temper the egg yolks by slowly drizzling a small amount of the hot filling into the yolks, whisking constantly.
15. Pour the tempered egg yolk mixture into the saucepan with the remaining filling.
16. Cook, stirring constantly, until the filling thickens slightly.
17. Remove from heat and stir in lemon juice, butter, and lemon zest.
18. Pour the lemon filling into the baked pie crust.
19. If not using meringue: Bake at 350°F (175°C) for 10-15 minutes, or until the filling is set.
20. If using meringue: While the pie filling is cooling slightly, prepare the meringue.
21. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
22. Gradually add sugar, beating until stiff, glossy peaks form.
23. Spread the meringue evenly over the lemon filling, ensuring it touches the crust to seal.
24. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
25. Let the lemon pie cool completely at room temperature before refrigerating (at least 2-3 hours).
26. Serve chilled.