Lemon Meringue Pie

Prepare and bake the pie crust as directed and let cool.

FOR THE FILLING:
In a heavy nonaluminum saucepan, combine the sugar, cornstarch and salt and whisk until smooth. Stir in the water, a few drops at a time at first and then more quickly, never adding more water until the mixture is smooth. Stir in the yolks, whisking well to combine.

Place the saucepan over medium heat and bring to a boil, stirring constantly with a wooden spoon over the bottom and to the edge of the pan. Switch to a whisk occasionally to prevent lumps from forming. When the mixture reaches a boil (7-8 minutes), boil for 1 minute, stirring constantly. Remove the pan from the heat, add the butter and gradually stir in the lemon juice, only a few drops at a time at first, until incorporated and the butter is melted. Stir in the lemon zest. Pour the hot filling into the cooled pie crust, then immediately make the meringue.

FOR THE MERINGUE:
Preheat an oven to 350 degrees F.

In a large, clean bowl, using an electric mixer set on medium speed, beat the egg whites for a few seconds to break them up. Add the cream of tartar and salt and continue beating until they hold soft peaks, about 2 minutes. Increase the speed to high and add the sugar in a slow, steady stream, stopping occasionally to scrape down the sides of the bowl. Continue beating until stiff peaks form, 2-3 minutes.

Spoon about one-fourth of the meringue on top of the hot filling and spread it to meet the crust. Gently place the remaining meringue in the center of the pie and, using the back of a spoon, shape and spread the meringue into peaks. Bake until the meringue is golden brown and firm to the touch, rotating a few times to promote even coloring, 12-15 minutes. Transfer to a rack and let cool completely.

Serve at room temperature. Or store, uncovered, in the refrigerator for up to 1 day. Bring to room temperature before serving.