In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.

Add the cold, cubed butter. Using your fingertips, break the butter into pea-sized pieces while rubbing it into the flour until the mixture resembles coarse crumbs.

Drizzle in the ice water one tablespoon at a time, mixing after each addition until the dough just comes together.

Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

Lightly flour your work surface and roll the chilled dough into an 11-inch circle.

Carefully roll the dough around your rolling pin and transfer it into a 9-inch pie pan.

Gently press the dough into the bottom and sides without stretching it.

Fold the overhanging edge underneath itself to create a thicker border.

Crimp the edges using your fingers or your preferred decorative method.

Freeze the prepared crust for at least 1 hour before baking.

Crumple a sheet of parchment paper and place it inside the chilled pie crust.

Fill with pie weights, dried beans, or uncooked rice.

Bake at 375°F (190°C) for 18–20 minutes, or until the crust is set but not deeply browned.

Meanwhile, whisk together one egg with a splash of water to make an egg wash.

Remove the parchment and weights.

Brush the entire crust with egg wash.

Return it to the oven until lightly golden.

Combine the fresh lemon zest with the lemon juice and let it sit briefly so the citrus oils fully infuse the juice.

Separate the eggs, reserving the yolks for the filling.

In a saucepan, whisk together the sugar, cornstarch, and salt.

Slowly whisk in the lemon juice mixture followed by the water.

Cook over medium heat while whisking constantly until the mixture thickens and begins bubbling.

In a separate bowl, whisk the egg yolks.

Gradually temper the yolks by slowly adding about half of the hot lemon mixture while whisking continuously.

Pour the tempered egg mixture back into the saucepan.

Continue whisking until the filling becomes thick, glossy, and smooth.

Remove from the heat and stir in the butter until completely melted.

Immediately pour the hot filling into the freshly baked pie crust and spread evenly.

In a small saucepan, combine the sugar, water, and a pinch of salt.

Heat over medium-low heat without stirring.

Instead, gently swirl the pan occasionally and brush down the sides with water if needed.

Meanwhile, add the reserved egg whites, vanilla extract, and cream of tartar to a clean mixing bowl.

Begin mixing on low speed.

Once the sugar syrup reaches 230°F (110°C), increase the mixer speed.

When the syrup reaches 240°F (116°C), slowly pour it into the whipping egg whites in a thin, steady stream.

Continue beating until the meringue becomes thick, glossy, and holds stiff peaks.

Spread a thin layer of meringue directly over the hot lemon filling, making sure it seals completely to prevent gaps.

Pile the remaining meringue on top and use a spoon or spatula to create decorative swirls and peaks.

Bake briefly to set the meringue.

Finish by carefully torching the surface until beautifully golden brown.

Allow the pie to cool and rest for about 3 hours before slicing with a warm knife for clean, picture-perfect slices.