Instructions

1. To make the crust, sift together salt and flour, then cut in 1/3 cup of very cold butter until the mixture resembles wet sand. Sprinkle in water and mix until dough just begins to come together - do NOT overmix. Roll dough into a ball and wrap in plastic wrap, then refrigerate for 20 minutes.

2. While dough chills, preheat oven to 475 degrees. Roll out chilled dough to about 11 inches in diameter, then drape over a 9 inch pie pan and press into pan. Use the extra dough around the edges to form a fluted rim around the pie pan, then chill for another 10 minutes. Prick bottom of crust repeatedly with a fork, then bake for 8 to 10 minutes or until lightly golden and solid. Allow crust to cool completely.

3. While crust cools, combine sugar, cornstarch, and 1 1/2 cups boiling water in a small saucepan and cook until mixture thickens and boils. Transfer to a double boiler and continue cooking for 15 minutes. In a large mixing bowl, lightly beat eggs, then very slowly stream in sugar mixture, stirring to combine. Transfer mixture to a double boiler and cook for 5 minutes, stirring constantly. Remove from heat and add remaining butter, lemon juice, and lemon zest, then allow filling to cool slightly. Beat egg whites until frothy, then add cream of tartar and continue to beat until stiff peaks form; slowly beat in sugar until thick and shiny.

4. Preheat oven to 300 degrees. Pour lemon filling into cooled shell and cover with meringue. Bake for 15 to 20 minutes or until meringue is delicately browned. Allow pie to cool completely before serving.