Pie Crust

Preheat oven to 400 degrees F. Roll out pie crust on a floured surface and use it to line a 9-inch pie plate. Poke it several times with a fork. Line with parchment paper and fill with pie weights, dried beans, or rice.

Bake for 15-18 minutes, just until the crust starts to brown slightly around the edges. Remove the pie weights and parchment paper from the pie crust and continue to bake for another 11-15 minutes until a light golden brown and cooked through. Cool completely.

Reduce oven heat to 350 degrees F.

Lemon Pie Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water, lemon juice, and lemon zest and whisk again. Set over medium-high heat and cook, stirring frequently, until this mixture comes to a boil. Remove from the heat and stir in the butter until melted.

Meanwhile, separate eggs and egg yolks into two bowls. In a medium bowl, whisk the egg yolks, then add 1/4 cup of the hot lemon filling and whisk well to temper the yolks. Add another 1/4 cup of the filling and whisk again, then return the egg mixture to the saucepan.

Return the mixture back to the heat, reducing it slightly to medium heat. Cook and stir until the mixture comes back to a boil and thickens, about another 2-4 minutes. If the filling hasn't thickened, increase the heat slightly, and continue to cook a little longer. Pour into the prepared pie shell.

Meringue Topping

While the filling is still hot, make the meringue by beating the reserved egg whites and cream of tartar in a large bowl using a whisk attachment until foamy and soft peaks start to form. Gradually add the granulated sugar, a little at a time, and continue beating on medium-high speed until stiff peaks form.

Mound the meringue in the center of the hot filling. Use a rubber spatula or a knife to press it all the way into the edges, sealing it in place.

Bake for 10 to 15 minutes, just until the meringue is lightly browned on top. Watch so the meringue doesn't burn! Remove from the oven and let cool for at least 2 hours so the pie can set up before slicing.

Transfer the pie to the fridge and serve chilled or at room temperature.