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1
Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
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2
In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
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3
Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
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4
Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
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5
Remove from heat and stir in lemon zest.
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6
Pour hot mixture into cooled pie shell.
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7
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
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8
Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
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9
Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
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10
Once cooled, chill in the refrigerator until nice and cold.
