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Ingredients

Serving Size: 8 servings

Directions

Serving Size: 8 servings

Pastry: Combine first 4 ingredients in food processor or bowl with pastry cutter until mixture resembles coarse meal. Sprinkle with water, let rest for 30 seconds and mix just until combined. Turn out onto lightly floured board and shape into a disc. Wrap in plastic wrap and chill at least 20 minutes.
Allow the dough to warm to room temperature. Roll dough on lightly floured board to 1/8" thick (0.3 cm). Transfer to 9” (23 cm) pie plate. Flute edges. Line with foil and pie weights. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC).
Bake in preheated oven for 20 to 25 minutes. Carefully remove the foil and pie weights and continue baking for 10 to 15 minutes longer, until golden. Cool completely prior to filling.
Filling: Bring the water to a boil in large heavy bottomed saucepan. Remove from heat and let cool for 5 minutes. Whisk the sugar and cornstarch together. Add to hot water, whisking until incorporated.
Cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (250ml) to the beaten egg yolks, whisking until smooth. Add the warmed yolks to the pot and continue cooking, stirring constantly, until the mixture comes to a boil.
Remove from heat and stir in the butter. Add lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming and cool to room temperature.
Meringue: Preheat the oven to 375ºF (190ºC). Beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Add the sugar gradually, beating until stiff, glossy peaks form. Pile onto cooled pie, sealing to the edges of pastry.
Bake in preheated oven for 15 to 20 minutes, or until golden. Cool on a wire rack. Serve within 6 hours.