1. Using a food processor or pastry blender, cut the cold butter into the flour and salt until the mixture resembles coarse meal and small pieces of butter remain visible.

2. Pour the cold water over the mixture and toss with a fork until the dough begins to form. Handle the dough as little as possible.

3. Divide the dough into 2 balls, flatten into rounds, wrap, and refrigerate for at least 20 minutes. Freeze one round for another use if desired.

4. Roll one dough round into a 12-inch circle and fit it into a 10-inch pie plate.

5. Trim and flute the edges, poke a few holes in the bottom, chill for 20 more minutes, then bake at 400 degrees F for 12 to 15 minutes or until golden brown. Cool completely.

6. In a medium saucepan, combine corn starch, cake flour, sugar, and salt. Pour in water and stir constantly over medium-low heat until the mixture comes to a slow boil.

7. Remove the pan from the heat. Pour about 1 cup of the hot mixture into the beaten egg yolks while whisking constantly.

8. Pour the egg mixture back into the saucepan, whisking constantly, then return to low heat and cook for 3 more minutes.

9. Remove from heat and stir in the lemon juice and lemon zest. Whisk in the butter 1 tablespoon at a time.

10. Pour the filling into the baked and cooled shell and let it stand for a few minutes while you prepare the meringue.

11. Whip the egg whites, vanilla, salt, and cream of tartar to soft peaks.

12. Gradually add the sugar while continuing to beat until glossy peaks form.

13. Dollop the meringue over the warm filling and spread it so it touches the crust all the way around.

14. Bake at 325 degrees F for 20 to 25 minutes or until the meringue is well browned.

15. Cool thoroughly, then chill in the refrigerator before serving.