Instructions

1. Preheat your oven to 425°F (220°C) to ensure it is ready for baking the pie crust.
2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Mix well to distribute the dry ingredients evenly.
3. Add 1/2 cup of cold unsalted butter, cut into small cubes, to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together 2 large egg yolks with 2 tablespoons of cold water. Add this mixture to the flour and butter mixture. Stir until the dough comes together. If the dough is too crumbly, add a little more cold water, one teaspoon at a time.
5. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 15 minutes to allow it to chill.
6. Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
7. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
8. Bake the crust in the preheated oven for about 15 minutes, or until it is lightly golden. Remove the pie weights and parchment paper, and return the crust to the oven for an additional 5 minutes to ensure it is fully cooked. Let it cool completely.
9. While the crust is cooling, prepare the lemon filling. In a medium saucepan, combine 1/2 cup of freshly squeezed lemon juice and 1/2 cup of granulated sugar over medium heat. Stir until the sugar is dissolved.
10. In a small bowl, whisk together the remaining 2 large egg yolks. Gradually add a small amount of the warm lemon mixture to the yolks, whisking constantly to temper them. Then, pour the tempered yolk mixture back into the saucepan with the remaining lemon mixture.
11. Cook the lemon filling over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes. Remove from heat and pour the filling into the cooled pie crust, spreading it evenly.
12. To make the meringue, in a clean mixing bowl, beat 2 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
13. Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls in the meringue for a decorative finish.
14. Return the pie to the oven and bake at 350°F (175°C) for about 10 minutes, or until the meringue is golden brown.
15. Once baked, remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before slicing. This will help the filling set properly.
16. Serve your traditional lemon meringue pie chilled or at room temperature, and enjoy!