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1
Make the pie crust: Preheat the oven to 350 degrees F. Line the pie crust with aluminum foil and fill it with dried beans.
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2
Bake the crust for 20 minutes.
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3
Remove the beans and foil and continue baking until golden brown, about 10 minutes.
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4
Transfer the pie crust to rack to cool.
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5
Raise the oven to 375 degrees F.
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6
Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens.
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7
Strain the filling through a sieve into a bowl.
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8
Stir in the lemon zest.
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9
Let the filling cool slightly.
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10
Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon.
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11
Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks.
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12
Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks.
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13
Spread the meringue over the top of the pie, forming occasional peaks.
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14
(The meringue should be slightly thicker in the center than at the edges.
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15
Bake the pie until the meringue browns slightly, about 10 minutes.
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16
Let the pie cool on a rack.
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17
Refrigerate the pie for at least 2 hours before serving.
