For the crust:

1. Whisk together flour, sugar, and salt in a large bowl
2. Mix in butter and toss to combine
3. Use your fingers to smoosh the butter into the flour enough to create pea-sized pieces
4. Add the water and mix with your hands to combine, knead softly to create a dough
5. Cut dough into 2 parts and wrap in plastic wrap and chill for 1-2 hours
6. Preheat oven to 400 degrees and roll out one of the doughs (keep the other for another pie) enough to fit a 9-inch greased pie pan or tart pan
7. Place dough into pie pan pressing the dough into the sides. Cut off excess dough if using a tart pan or crimp edges if using a pie pan
8. Using a fork poke holes in the base of the crust so that it doesn't puff up during baking
9. Cover the prepared crust with wax paper and pour dried rice or beans on top and blind bake for 20-25 minutes removing the wax paper and rice/beans about halfway through baking.
10. Let crust cool to room temperature

For the curd:

1. In a medium saucepan mix together sugar, cornstarch, salt, and flour. Stir in water, lemon juice, zest, ginger, and bourbon and cook over medium-high heat, while stirring, until mixture starts to bubble. Add in the butter and stir until butter has melted.
2. Take about 1/2 cup of the mixture and slowly mix it into the bowl of beaten egg yokes. Whisk the mixtures until the eggs are cooked. Pour egg mixture into the sugar mixture and continue to cook until the mixture is thick and it coats a spoon.
3. Remove from heat and pour mixture into cooled pie crust. Set aside and make your meringue

For the meringue

1. In the bowl of a stand mixer whisk the egg whites until thickened and foamy
2. Gradually add sugar and mix until you have stiff peaks
3. Spread meringue over the pie making sure to cover the edges so that the meringue is sealed to the crust
4. Bake at 350 degrees for about 10 minutes until the meringue is browned
5.  Let the pie cool at room temperature for 1 hour and then refrigerate for 3 hours