Follow these easy steps to create the perfect Lemon Meringue Pie from scratch:

1. Make the Pie Crust:

1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add Cold Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to come together. Avoid overmixing.
3. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
4. Roll the Dough: After chilling, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim the excess, leaving a small overhang to fold under for a neat edge.
5. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Then, remove the paper and weights and bake for an additional 10-12 minutes until golden brown. Let the crust cool.

2. Make the Lemon Filling:

1. Combine Dry Ingredients: In a saucepan, whisk together the sugar, cornstarch, and salt.
2. Add Wet Ingredients: Gradually stir in the water, whisking until smooth.
3. Cook the Mixture: Place the saucepan over medium heat and bring to a simmer, stirring constantly until the mixture thickens, about 5-7 minutes.
4. Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot sugar mixture into the yolks while whisking constantly to temper them (this prevents the eggs from scrambling).
5. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan, whisking constantly. Continue to cook for another 2-3 minutes until the filling is thick and smooth. Remove from heat and stir in the butter, lemon juice, and lemon zest.
6. Cool the Filling: Pour the lemon filling into the cooled pie crust and smooth the top with a spatula. Let it cool while you prepare the meringue.

3. Make the Meringue:

1. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
2. Add Sugar: Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites until stiff peaks form. Add vanilla extract and mix until combined.
3. Top the Pie: Spoon the meringue over the lemon filling, spreading it evenly to the edges of the crust to seal in the filling. Use the back of a spoon to create peaks and swirls on top.

4. Bake the Lemon Meringue Pie:

1. Bake: Preheat your oven to 350°F (175°C). Bake the pie for 10-12 minutes or until the meringue is golden brown.
2. Cool the Pie: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before refrigerating. Refrigerate for an additional 2 hours to allow the filling to set completely.

5. Serve:

1. Slice and Serve: Once the pie has cooled and set, slice into wedges and serve chilled. Enjoy your homemade Lemon Meringue Pie!