Ingredients

• all-purpose flour - 1 ¼ cups
• unsalted butter - ½ cup
• powdered sugar - ¼ cup
• ice water - 2-3 tablespoons
• granulated sugar - 1 cup
• egg yolks - 4
• fresh lemon juice - ½ cup
• lemon zest - 1 tablespoon
• cornstarch - 2 tablespoons
• water - 1 cup
• egg whites - 4
• cream of tartar - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   In a bowl, mix flour and powdered sugar, then cut in butter until crumbly.

3. 3.

   Add ice water gradually until the dough forms; chill for 30 minutes.

4. 4.

   Roll out the dough and fit it into a tart pan; prick the bottom with a fork.

5. 5.

   Bake the crust for 20 minutes or until golden; let it cool.

6. 6.

   In a saucepan, whisk together sugar, cornstarch, and water; cook until thickened.

7. 7.

   In a bowl, whisk egg yolks, then slowly add the hot mixture; return to the heat.

8. 8.

   Stir in lemon juice and zest; cook for 2-3 minutes until thickened.

9. 9.

   Pour the lemon filling into the cooled crust.

10. 10.

    In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

11. 11.

    Gradually add granulated sugar, beating until stiff peaks form.

12. 12.

    Spread the meringue over the lemon filling, sealing the edges.

13. 13.

    Bake for an additional 10-12 minutes until the meringue is lightly browned.

14. 14.

    Let cool before slicing and serving.