Grandmas Sunshine Lemon Meringue Pie A Classic Recipe

Instructions:

1. Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
2. Gradually add ice water until dough just comes together.
3. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
4. Roll out dough on a lightly floured surface.
5. Transfer to pie plate, crimp edges, and prick bottom with a fork.
6. Blind bake the crust: Line with parchment paper, add pie weights, and bake until lightly golden. Remove weights and parchment. Bake until fully golden and cooked through.
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 thickened and bubbly.
10. Remove from heat. Whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
11. Pour the egg yolk mixture back into the saucepan and cook, stirring constantly, until thickened.
12. Remove from heat and stir in butter, lemon juice, lemon zest, and lemon extract (if using).
13. In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
14. Gradually add sugar, beating until stiff, glossy peaks form.
15. Stir in vanilla extract.
16. Pour the lemon filling into the pre-baked pie crust.
17. Immediately spread the meringue evenly over the filling, ensuring it touches the crust all the way around to seal.
18. Bake in a preheated oven until the meringue is golden brown. Alternatively, use a kitchen torch to brown the meringue.
19. Cool completely before serving.