1-First, prepare the crust: Make and chill your pie dough for at least 2 hours, then preheat your oven to 375°F on the lowest rack. Partially blind bake the crust until it’s set, which helps keep it from getting soggy later. This step is crucial for a sturdy base that holds up to the lemon filling.

2-Next, reduce the oven temperature to 350°F and temper your egg yolks by whisking them in a bowl. In a saucepan, combine the water, a portion of the sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Heat this mixture over medium heat, stirring constantly until it thickens and bubbles that’s your filling base ready.

3-Now, slowly whisk the hot lemon mixture into the egg yolks to temper them, avoiding any curdling. Pour it back into the saucepan and cook over medium heat until very thick with large bubbles forming. Remove from heat and stir in the unsalted butter until it’s melted and smooth. If you’re looking for more dessert ideas, check out our easy peach cobbler dump cake recipe for another simple favorite.

4-Pour the hot lemon filling into the warm pie crust and smooth it out. For the meringue, beat the egg whites and cream of tartar in a clean bowl on medium speed until soft peaks form, then gradually add the remaining sugar and 1/8 teaspoon salt. Beat on high until stiff, glossy peaks appear. Spread this over the warm filling, making sure it seals to the crust edges for that perfect finish.

5-Bake the pie on the lowest rack at 350°F for 20-25 minutes until the meringue turns golden brown, tenting with foil if it browns too fast. Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. The total time is about 7 hours and 10 minutes, but the wait is worth it for that incredible taste!