Preheat oven to 350°F (175°C).

In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.

Add cold water, 1 tablespoon at a time, until dough forms.

Roll out dough and fit into a 9-inch pie pan.

Bake for 10–12 minutes or until lightly golden. Let cool.

2. Make the Lemon Filling

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

Gradually stir in water, lemon juice, and lemon zest.

Cook over medium heat, stirring constantly, until mixture comes to a boil.

Stir in butter.

Slowly mix a small amount of hot filling into beaten egg yolks, then return to saucepan.

Cook 2 more minutes, stirring constantly, until thickened. Remove from heat and pour into baked crust.

3. Prepare the Meringue

Beat egg whites until soft peaks form.

Gradually add sugar, beating until stiff peaks form.

4. Assemble and Bake

Spread meringue over hot lemon filling, sealing edges to crust.

Bake at 350°F (175°C) for 10–15 minutes or until meringue is golden brown.

Let cool at room temperature, then refrigerate for at least 2 hours before serving.

Serving and Storage Tips