In a large bowl, blend the flour and salt.

Add the butter. Using your fingertips or a pastry blender, incorporate the butter into the flour mixture until it becomes crumbly. Make a well in the center and add 3 or 4 tablespoons of ice water. Incorporate with your fingertips until a dough forms (keep adding more water as needed for a dough that holds together).

Divide the dough in half and shape into 1-inch thick discs. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, gently roll out one of the disks of dough into a circle about 1/8-inch thick and about 1 1/2 inch wider than the diameter of the tart pan. Ease the dough round into a tart pan with a removable bottom. Rolling the rolling pin over the pan will easily trim the overhanging dough, or you can use your fingers. Prick the bottom with a fork, cover the pan with plastic wrap and freeze for about 30 minutes.

Preheat the oven at 350ºF. Line the frozen pie with parchment paper and fill with pie weights or dry beans. Bake for about 18 minutes. Remove the weights and the parchment paper and bake for about 10 minutes longer, or until the edges become lightly golden. Remove the tart from the oven and let cool.

In a medium saucepan, whisk the egg yolks and the sugar until the mixture is lighter in color and well combined. Whisk in the cornstarch. Add the lemon juice, the lemon zest and the milk. Cook the mixture over medium heat, stirring constantly until it thickens and comes to a low boil. Stir in the butter. Remove the pan from the heat source and let cool at room temperature, stirring occasionally.

In a very clean and dry bowl, beat the egg whites until the mixture turns frothy (you can do this by hand, but I like to use a stand up mixer). Continue beating while slowly adding the sugar, one tablespoon at a time, and the cornstarch. Beat until the whites are stiff and glossy (you’ll know when they’re ready when they stick to the whisk without dripping).

Pour the lemon filling over the pie crust and tap gently on the counter to level it.

Using a rubber or an offset spatula, pour and spread the meringue over the lemon filling (I like to pile it high and don’t let the meringue touch the crust: as it bakes in the oven, it eventually will). Swirl the meringue to your liking with the tip of the spatula.

Bake the pie at 350ºF for about 20 minutes, protecting the edge of the crust with foil if necessary to prevent browning. At the 15 minute mark, check for doneness. The meringue should start to look slightly golden. At this point I like to turn on the broiler for about 1 minute, to further achieve the golden effect on the meringue (but I don’t take my eyes off the oven, as browning happens fast!)

Refrigerate for at least 3 hours before slicing.