Creating your Lemon Meringue Pie will be straightforward if you follow these simple steps:

For the Pie Crust

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour, sugar, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the ice water, one tablespoon at a time, until the dough forms a ball.
5. Roll out the dough on a floured surface to fit a 9-inch pie pan.
6. Place the crust in the pie pan and trim the excess dough.
7. Prick the bottom with a fork and bake for 15-20 minutes or until golden brown. Cool before adding the filling.

For the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, and cornstarch.
2. Gradually add water while whisking; cook over medium heat until thick and bubbly.
3. Stir a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan.
4. Cook for an additional 2 minutes, stirring constantly.
5. Remove from heat and add lemon juice, zest, and butter. Stir until smooth.
6. Pour the lemon filling into the baked pie crust.

For the Meringue

1. In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
3. Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
4. Bake in the preheated oven for 10-15 minutes or until the meringue is golden brown.