Ingredients: 4 Egg Whites 1 pinch Cream of Tartar 2 tablespoons Sugar 4 Egg Yolks 1/3 cup Cornstarch 1 ½ cups Water 1 1/3 cups Sugar ¼ teaspoon Salt 3 tablespoons Butter ½ cup Lemon Juice 1 tablespoon finely grated Lemon Zest 9 inch Pie Shell Directions: Adjust your oven racks to the middle position, and preheat the oven to 375 degrees.In your stand mixer bowl add Egg Whites and Cream of Tartar. Beat until soft peaks form and then gradually add Sugar. Continue beating until stiff peaks form. Set aside and in a bowl whisk the Egg Yolks and set aside. In a medium saucepan, add the Cornstarch, Water, Sugar, and Salt. Whisk to combine, and turning the heat on medium.Frequently stirring, bring the mixture to a boil. Allow it to boil for one minute, and remove from the heat. Gradually whisk a whisk-full of the hot mixture at a time to the Egg Yolks. Once you have added half of the mixture to the Eggs, return the Eggs to the saucepan. Turn the heat down to low and return your pan to the oven.Constantly stirring, allow to cook for one minute. Remove from the heat again and gently stir in the Butter, Lemon Juice, and Zest until well combined.Pour the mixture into your Pie Shell (hopefully homemade), and top with the meringue topping. Yes while everything is still hot. Making sure the meringue completely covers the filling. Bake for 10 minutes or until the meringue is golden brown, and remove it from the oven to cool on a wire rack. Fight the urge to cut into until it has completely cooled.