Lemon Meringue Pie

Roll out the pie dough into a 12-inch circle and place it in a 9-inch pie dish. Trim and crimp the edges. Poke the bottom of the crust all over with a fork. Freeze for 20 minutes.

Preheat the oven to 425°F (220°C) while the crust is freezing.

Line the frozen pie shell with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake for 20 minutes.

Carefully remove the foil and pie weights. Continue baking until the crust is golden brown on the edges and the bottom appears dry, about 15 to 20 minutes more. Remove from oven and let cool completely.

In a medium mixing bowl, whisk the egg yolks until smooth and set aside.

In a medium pot, whisk together the granulated sugar, cornstarch, and salt.

Slowly whisk in the water, lemon juice, and lemon zest until the cornstarch is dissolved. Place over medium heat and whisk frequently until thickened and starting to bubble, about 5 minutes. Remove from the heat.

Temper the egg yolks by slowly pouring about 1 cup of the hot lemon mixture into the egg yolks while whisking.

Slowly pour the tempered egg yolk mixture back into the pot while whisking. Place over medium-high heat. Continue whisking until the mixture is thickened enough for the whisk to leave a defined trace and starts to bubble, about 2 minutes.

Remove from the heat and whisk in the butter until fully melted and combined. Pour the filling into the baked pie shell.

Reduce the oven temperature to 350°F (175°C).

In the clean bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar. Beat on medium-high speed until frothy. Slowly add the granulated sugar. Continue beating until stiff, glossy peaks form, about 5 minutes.

Spread the meringue over the top of the hot lemon filling, making sure it goes all the way to the edge and touches the crust to seal it.

Bake for 15 to 20 minutes, or until the meringue starts to turn golden brown.

Chill the whole pie in the refrigerator for at least 4 hours, or up to 12 hours, before serving.