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1.
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Preheat oven to 350F.
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Prepare the crust as directed through Step 3 in the Classic Pie Crust recipe to fit a 9-inch pie plate.
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Prick the crust all over with a fork, then line with foil and fill with dried beans or pie weights.
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Bake the crust in the center of the oven until very light golden, about 8 minutes.
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Remove the foil and beans or pie weights; bake until light golden, 5 minutes more.
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Cool on a rack.
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Raise oven temperature to 400F.
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2.
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Prepare the filling: Combine the sugar, cornstarch and salt in a saucepan.
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Slowly add the water, stirring until smooth.
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Place over medium heat and bring to a gentle boil, stirring constantly.
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Boil to thicken, about 1 minute; remove from the heat.
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3.
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Whisk the egg yolks in a bowl.
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Whisking constantly, slowly pour about 1/4 cup of the hot sugar mixture into the yolks.
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Slowly pour the egg mixture back into the saucepan, whisking until smooth.
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Stir in the lemon juice, zest, and butter, then return the pan to the heat.
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Bring to a boil, stirring constantly, and boil to thicken for 1 minute; remove from the heat.
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Pour the filling into the prepared pie crust.
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4.
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Prepare the meringue: Place the egg whites, cream of tartar, and salt in a large bowl.
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Beat with an electric mixer at low speed until soft peaks begin to form.
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Increase the speed to medium and add the sugar, a tablespoon at a time, beating just until stiff peaks form.
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Do not overbeat.
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5.
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Spoon the meringue over the filling decoratively, mounding it in the center and spreading it all the way to the outer edge, so it touches the crust.
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6.
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Bake the pie in the center of the oven until the meringue is lightly browned on the edges, about 5 to 7 minutes.
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Do not allow the meringue to overcolor.
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Cool the pie on a rack.
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Refrigerate at least 3 hours before serving.
