Combine the flour, sugar, and salt in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or fingers to cut in the butter until the mixture resembles coarse crumbs. Press the mixture into a greased 9-inch pie dish, trimming any excess dough. Chill in the refrigerator for 15 minutes.
1 cup all-purpose flour, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1/4 teaspoon salt
Bake the chilled crust in a preheated oven at 350°F (175°C) for 20 minutes or until lightly golden. Remove and set aside to cool.
Whisk together the egg yolks, half of the sugar, cornstarch, lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the butter until smooth. Pour the lemon curd into the cooled crust.
4 large eggs, 1 1/2 cups granulated sugar, 1/4 cup cornstarch, 1/2 cup fresh lemon juice, 2 teaspoons zest of lemon, 1/4 cup unsalted butter
In a clean mixing bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form. Spread or pipe the meringue over the lemon filling, ensuring the edges are sealed to prevent shrinkage.
4 large eggs, 1/2 teaspoon cream of tartar
Bake the pie in the oven at 375°F (190°C) for about 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to avoid over-browning.
Remove the pie from the oven and let it cool on a wire rack. Serve once the meringue has set and the pie has reached room temperature.
