Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Roll out the dough on a floured surface to fit the pie dish. Place the dough in the dish and trim excess overhang. Prick the bottom with a fork to ventilate.

Bake the crust for 15-20 minutes or until lightly golden. Remove from the oven and allow it to cool.

In a saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the water while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot sugar mixture into the yolks to temper them, then pour the yolks back into the saucepan.

Cook the mixture for an additional 2 minutes while stirring. Remove from heat, add the butter, lemon juice, and zest. Stir until well combined.

Pour the lemon filling into the pre-baked pie crust, smoothing it out evenly.

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form. Stir in the vanilla extract.

Spread the meringue over the lemon filling, making sure it seals all the edges to prevent shrinking. Use a spatula to create peaks for a decorative touch.

Bake in the preheated oven for 10-15 minutes or until the meringue is golden brown.

Allow the pie to cool completely before serving.

For added flavor, chill the pie in the refrigerator before serving for a refreshing taste.

To prevent a soggy crust, ensure the lemon filling cools before adding the meringue.

Store any leftover pie in the refrigerator for up to 3 days.