Combine flour, sugar and salt in a bowl, and place in freezer for 30 minutes.

Place flour mixture in the bowl of a food processor fitted with a steel blade, and add butter.

Pulse a few times until butter is in small bits.

Slowly start adding the cold water until dough begins to come together.

Remove from the bowl onto well-floured surface. Form into a ball, wrap in plastic and chill for 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Roll out the dough into an 11-inch circle and place in a nine-inch tart pan with removable sides; cut off excess. (Don’t stretch the dough when placing it in the pan or it will shrink during baking).

Grease a piece of aluminum foil with butter and place in tart, butter side down.

Fill with dry rice or beans (this will weigh the crust down so it doesn’t puff up while baking) and bake for 10 minutes.

Remove foil and beans, and prick the dough with a fork to allow the steam to escape.

Bake an additional 15–20 minutes, until lightly browned. Set aside and allow to cool.

In the bowl of an electric mixer, cream the butter and sugar together for two minutes.

With the mixer on low speed, add the eggs and yolks, one at a time.

Add lemon zest, juice and salt.

Pour the mixture into a saucepan and cook over medium–low heat, stirring constantly with a spoon, about eight to 10 minutes.

Whisk briskly when the mixture starts to thicken, and cook over low heat for an additional one to two minutes, whisking constantly. Don’t allow it to boil!

Pour into a bowl and allow to cool to room temperature.

Once cooled, pour the mixture over the cooled crust.

Prepare the meringue topping.

Preheat oven to 425 degrees Fahrenheit.

In the bowl of an electric mixer, whip egg whites on high speed until frothy.

Slowly add cream of tartar and sugar, and whip until egg whites are shiny and stiff.

Spread meringue over lemon filling, covering the entire top, including the edges of the shell.

For a more elegant look, place the meringue in a piping bag fitted with the large star tip and pipe the meringue over the surface, covering all edges (it will shrink when baked).

Bake for three to five minutes, until lightly browned.

Let cool to room temperature.