(Optional) Make the All-Butter Pie Crust (if not using store-bought):

• Combine flour, sugar and salt.
• Cut in butter until pea-sized pieces.
• Add water until it holds together.
• Form into disc and chill.

1. Roll Out and Shape the Crust:

Preheat the oven to 400°F (200°C).

Roll 1 ball of pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle on a lightly floured surface.

Transfer the crust to a 9-inch pie plate.

Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges decoratively.

Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes) to chill.

2. Blind Bake the Crust: Line the inside of the chilled crust with parchment paper.

Fill the parchment paper with baking weights or dried beans.

Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.

Remove the pie weights and parchment paper.

Brush all over with heavy cream.

Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.

Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.

Let the crust cool to room temperature.

3. Make the Lemon Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.

Gradually stir in 1 ½ cups of cold water until smooth.

Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.

Boil for 1 minute, stirring constantly, then remove from the heat. The mixture should be thick and translucent.

Whisk the egg yolks in a small bowl.

While whisking constantly, slowly add ¼ cup of the hot sugar mixture into the egg yolks to temper them (this prevents the yolks from scrambling).

Gradually stir the tempered yolk mixture back into the remaining sugar mixture in the saucepan.

Return the saucepan to medium heat and cook, stirring constantly, until a thermometer reads 160°F to 180°F (71°C to 82°C), about 1-2 minutes.

Remove from the heat and immediately stir in the butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.

4. Pour Filling into Crust:

Pour the warm lemon filling into the cooled, baked pie crust.

5. Cool and Chill:

Let the pie cool for 15 minutes at room temperature.

Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Refrigerate the pie for at least 2 hours to chill and set completely.

6. Make the Meringue: Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer.

Whisk together the egg whites, vanilla extract, granulated sugar, kosher salt, and cream of tartar in the bowl of a stand mixer (or a heat-safe bowl that will fit snugly over the saucepan without touching the water).

Place the mixing bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water).

Continue to whisk, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes.

Test the mixture by rubbing a small amount between your fingers. It should feel completely smooth, with no sugar granules remaining. If using a thermometer, the temperature should read around 160°F (71°C).

7. Whip the Meringue: Transfer the bowl to a stand mixer fitted with a whisk attachment (or use a hand mixer).

Whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds medium-stiff peaks.

8. Top the Pie with Meringue:

Dollop the meringue over the top of the chilled pie, spreading it to completely cover the lemon filling and sealing it to the edges of the crust.

Swirl the meringue with the back of a spoon or an offset spatula to create decorative swoops and swirls.

9. Toast the Meringue: Toast the meringue using one of the following methods:

Kitchen Torch: Use a kitchen torch to lightly brown the meringue, moving the torch in a sweeping motion to avoid burning any one spot.

Broiler: Place the pie under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.

10. Cool and Serve: Let the pie cool completely to room temperature before slicing and serving. This allows the meringue to set and prevents it from weeping. Enjoy!