Lemon Meringue Pie

Method

1. Preheat the oven to 350 F.
2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
3. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 8 minutes.
4. Temper the egg yolks by whisking about 1/2 cup of the hot mixture into the beaten yolks, then pour the yolk mixture back into the saucepan, whisking constantly.
5. Cook for 2 more minutes over medium-low heat, whisking constantly, until very thick, then remove from heat and stir in the butter, lemon juice, and lemon zest until smooth.
6. Pour the hot lemon filling into the pre-baked pie crust and press a piece of plastic wrap directly onto the surface to prevent a skin from forming while you make the meringue.
7. For the meringue, beat the egg whites and cream of tartar with a mixer on medium speed until foamy.
8. Increase speed to medium-high and gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form, about 4 to 5 minutes.
9. Remove the plastic wrap and spread the meringue over the hot filling, making sure to spread it all the way to the crust edge to seal and prevent shrinking.
10. Use the back of a spoon to create decorative peaks in the meringue.
11. Bake for 12 to 15 minutes, until the meringue peaks are golden brown.
12. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing with a clean, hot knife between cuts.