Classic Lemon Meringue Pie Recipe A Zesty Showstopper

Instructions:

1. Combine flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until dough just comes together.
3. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Roll out dough on a lightly floured surface and transfer to pie plate. Trim edges and crimp decoratively.
5. Prick the bottom of the crust with a fork. Line with parchment paper and fill with baking weights or dried beans.
6. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely.
7. In a saucepan, whisk together sugar, cornstarch, and salt.
8. Gradually whisk in water until smooth.
9. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
10. Reduce heat and cook for 1 minute, stirring constantly.
11. In a separate bowl, whisk together egg yolks and lemon juice.
12. Temper the egg mixture by slowly drizzling in a small amount of the hot sugar mixture, whisking constantly.
13. Pour the tempered egg mixture back into the saucepan.
14. Cook over low heat, stirring constantly, until filling thickens and coats the back of a spoon (or reaches 170°F/77°C on a thermometer).
15. Remove from heat and stir in butter, lemon zest, and optional food coloring.
16. Pour filling into cooled pie crust.
17. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
18. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
19. Immediately spread meringue over the lemon filling, making sure to seal it to the edges of the crust. Swirl the meringue for visual appeal.
20. Bake at 350°F (175°C) for 12-15 minutes, or until meringue is golden brown.
21. Let cool completely before slicing and serving.