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The first thing you need to do is prepare your pie crust by mixing the flour plus salt and sugar in a large bowl. Add the cold cubes of butter and use your fingers or a fork to mix it until it looks like small crumbs. Slowly add the ice water one tablespoon at a time while mixing gently until the dough just starts to come together in a ball. Wrap the dough in plastic and put it in the fridge for thirty minutes so it becomes easy to roll out. After it has rested roll it out on a floured surface until it is large enough to fit your pie dish then press it in and trim the edges. Poke some holes in the bottom with a fork and bake it at three hundred and seventy five degrees for about fifteen minutes until it is lightly golden then let it cool.
Now it is time to make the delicious lemon filling which starts by whisking the sugar plus flour plus cornstarch and salt in a medium saucepan. Stir in the water plus the lemon juice and the lemon zest then cook it over medium heat while stirring constantly. Keep stirring until the mixture starts to boil and becomes very thick and clear which usually takes about five to eight minutes. Once it is thick take it off the heat and quickly stir in the butter until it melts completely. Take a small amount of this hot mixture and stir it into your beaten egg yolks to warm them up then pour the yolks back into the main pot. Cook the filling for two more minutes while stirring then pour it directly into your baked pie crust while it is still hot.
Next you will make the fluffy meringue by placing your egg whites in a very clean glass or metal bowl. Add the cream of tartar and use an electric mixer to beat the whites until they start to look foamy and soft. Slowly add the six tablespoons of sugar one spoon at a time while you keep beating the whites on high speed. Continue beating until the whites become very stiff and shiny and they form sharp peaks that do not fall over when you lift the beaters. Spread this meringue over the hot lemon filling making sure to spread it all the way to the edges of the crust to seal it. Use a spoon to make little swirls or peaks on top for a beautiful look.
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Finally put the pie back into the oven at three hundred and fifty degrees for about ten minutes or until the meringue peaks are a lovely golden brown. Watch it closely because the sugar in the meringue can burn very quickly if you leave it for too long. Once it is done take it out and let it cool down on the counter for at least one hour then put it in the fridge for three hours. Cooling it slowly is very important because it helps the lemon filling set properly so you can get clean slices. Serve it cold to your friends and family and enjoy the wonderful compliments you will surely receive for your hard work.
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