Lemon Meringue Pie

Using a food processor, or a pastry blender, cut cold butter into flour and salt until mixture resembles a coarse meal; small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form; use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes; freeze the second round for another time.
The dough can be made the previous day but make sure you take it out of the refrigerator 10 minutes, prior to using, to warm slightly before rolling out.
Roll the dough into a 12-inch round and place in the bottom of a 10-inch pie plate.
Trim and flute the edges as desired; poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking.
Pre-heat oven to 400°F.
Place shell in pre-heated oven and bake for 12 – 15 minutes or until golden brown.
For best results, blind bake the crust: add a layer of parchment paper and baking weights to the unbaked pastry shell, like brown rice; place in pre-heated oven and bake pastry crust for 15 minutes; remove the baking weights and bake for about 5 minutes more.
Cool completely before adding the filling.

Using a small bowl, slightly beat the egg yolks; set aside.
In a medium saucepan, combine corn starch, cake flour, sugar and salt.
Pour in water and stir constantly, over medium low heat, until mixture comes to a slow boil.
Remove the pan from the heat and reduce the heat to low.
Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
Return to the stove and cook for an additional 3 minutes stirring constantly.
Remove from heat and stir in lemon juice and lemon rind.
Finally whisk in butter, one tablespoon at a time.
Pour the filling into the baked and cooled shell.
Let stand for a few minutes while preparing the meringue.

Pre-heat oven to 350°F.
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute; then increase to high speed until soft peaks form; about 4 more minutes.
Add the sugar and salt; continue beating on high speed until glossy stiff peaks form; about 2 more minutes.
Spread meringue on top of filling; I make decorative peaks with the back of a large spoon.
Make sure you spread the meringue all the way to the edges so that it touches the crust; this helps prevent the meringue from weeping.
Place in the pre-heated oven and bake for about 20 to 25 minutes or until the meringue is well browned.
If the meringue is browning too quickly, tent a piece of foil over it as best you can without the foil touching the meringue.
When pie is done, remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill.
Chill for 4 hours before slicing and serving.
When ready to slice and serve, dip a sharp knife in cold water, to help with cutting the pie into slices, and clean the knife with a paper towel.