Preparation

• Prepare the pie crust by chilling it in the refrigerator for at least 2 hours before rolling out and blind baking.
• Preheat oven to 375°F (190°C) and blind bake the pie crust in a 9-inch pie dish.
• Reduce oven temperature to 350°F (177°C).
• Whisk egg yolks in a medium bowl and set aside. In a saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat.
• Slowly temper the egg yolks with the warm lemon mixture and then whisk into the saucepan. Cook until thickened and bubbly.
• Remove from heat, whisk in butter, and spread filling into the warm crust.
• Beat egg whites and cream of tartar until soft peaks form, then add sugar and salt, beating until glossy stiff peaks form.
• Spread meringue on top of filling, ensuring it touches the crust to prevent weeping.
• Bake pie for 20-25 minutes on the lowest rack, removing when done, and allow to cool for 1 hour before refrigerating for 4 hours.
• Store any leftovers in the refrigerator and enjoy on day 1 for best flavor.