Grandmas Sunshine Pie My Lemon Meringue Dream

Instructions:

1. Combine flour and salt. Cut in cold butter. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill.
2. Roll out the dough and transfer to pie plate. Crimp edges. Blind bake the crust.
3. Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Remove from heat and whisk in lemon juice, butter, egg yolks, and lemon zest until smooth. Cook for 1 minute more, stirring constantly.
5. Pour the hot lemon filling into the pre-baked pie crust.
6. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in vanilla extract.
7. Immediately spread meringue evenly over the hot lemon filling, sealing the edges. Bake in a preheated oven until meringue is lightly golden brown or torch the meringue using a kitchen torch.
8. Let the pie cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.