Step 1: In a medium bowl, combine flour, sugar, and salt.

Step 2: Add cold, cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 3: Gradually add ice water, one tablespoon at a time, until the dough comes together.

Step 4: Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Pro tip: Chilling keeps the butter firm, which makes the crust extra flaky.

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie pan.

Step 3: Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.

Step 4: Line with parchment paper and fill with pie weights or dried beans.

Step 5: Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until golden.

Pro tip: Pricking the crust prevents air bubbles and keeps it flat.

Step 1: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.

Step 2: Stir in water, lemon juice, and lemon zest. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Step 3: Reduce heat and simmer for 1–2 minutes, then remove from heat.

Step 4: Slowly whisk a small amount of hot lemon mixture into beaten egg yolks to temper them.

Step 5: Return the egg mixture to the saucepan and cook for another 2 minutes, whisking constantly.

Step 6: Remove from heat and stir in butter until smooth. Pour into the baked crust.

Pro tip: Whisk continuously to prevent lumps and avoid curdling the eggs.

Step 1: In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form.

Step 2: Gradually add sugar, one tablespoon at a time, until stiff peaks form.

Step 3: Beat in vanilla extract.

Pro tip: Make sure no yolk gets into the whites—any fat can prevent them from whipping properly.

Step 1: Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.

Step 2: Use the back of a spoon to create swirls and peaks for a classic look.

Step 3: Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is lightly golden.

Step 4: Cool on the counter for at least 1 hour, then refrigerate for 2–3 hours before serving.

Pro tip: The cooling step helps the filling set and prevents the meringue from weeping.