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1. Make the dough:
In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, a tablespoon at a time, until the dough begins to thaw.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Transfer the chilled dough to a floured surface and place in a 9-inch pie pan.
Trim the edges and shape as desired. Prick the crust with a fork to prevent rising, and bake for 12 to 15 minutes, or until lightly browned. Let cool.
2. Prepare the lemon filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook for 1 minute, then remove from heat.
Whisk egg yolks in a separate bowl, then gradually stir in a small amount of the hot mixture to coat eggs.
Add the soaked egg mixture to the saucepan, stirring constantly. Return to heat and cook for 2 minutes more.
Remove from heat, stir in lemon juice, lemon zest, and butter until smooth.
Pour filling into baked pie crust.
3. Make meringue:
In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, and beat on high until stiff peaks form.
Add vanilla extract and beat until smooth.
4. Assemble and bake:
Spread meringue over lemon topping, making sure to seal edges so it doesn't shrink.
Using the back of a spoon, form peaks and swirls on the meringue.
Bake the cake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Let the cake cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours before serving.
Enjoy your delicious homemade lemon meringue cake!
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