• Bake your pie crust, according to your chosen recipe. Set the pie crust aside to completely cool.

For the Filling

• Combine sugar, cornstarch and salt in a medium sized saucepan. Whisk in water.
• Bring liquid to a boil and then turn the heat down to medium - stirring constantly for about 2 minutes - the sauce will simmer and thicken.
• Remove from the heat and whisk a small amount of the hot liquid to the egg yolks - then whisk the egg yolks into the pot of hot liquid (this is called tempering)
• Stir in the butter, the lemon juice and zest.
• Let the filling cool for about 5-10 minutes - then pour filling into pie crust and set aside.

For the Meringue

• Beat the egg whites, with the cream of tartar, until it holds soft peaks.
• Add the sugar, 1 tablespoon at a time, to the egg whites and continue to beat until stiff and shiny peaks form.
• Scoop and spread the egg whites over the lemon filling - be sure to spread the meringue all the way to the edges of the pie crust - this way it will not shrink away from the crust while cooking.
• Use a spatula to make small peaks all over the meringue - these will make the pie look beautiful when it browns.
• Bake in a 350F oven for 15 minutes - until the peaks have lightly browned.
• Let the pie cool completely before serving - let sit for at least 2 hours or overnight - do not refrigerate.
• Enjoy