1. Make or buy a pie crust for a 9" deep dish pie plate. Preheat the oven to 375℉.

2. Par-bake the pie crust. Adjust the oven's rack to the lower half of the oven. Line the pastry in the pie plate with parchment paper and add pie weights. Bake the pie for 15 minutes. Remove the pie from the oven and rest on a baking rack. Wait for 10 minutes before removing the weights and the parchment paper.

3. Reduce the oven's temp to 350℉.

4. In a small bowl, whisk together the egg yolks. Set aside. Then, in a saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest. Heat the mixture over medium heat and stir until it begins to thicken and bubble. About six minutes in, it will begin to thicken. Whisk it a few more times and reduce the heat to low.

5. Slowly (because you don't want to cook the eggs), stream spoonfuls of the hot lemon mixture into the beaten egg yolks. Then, again in a very slow stream, whisk this mixture back into the pan. Cook and stir until the filing is thick and bubbles burst at the surface. Remove the pan from the heat and whisk in the butter.

   Spread the filling int the partially baked pie crust. Set aside while you prep the meringue. But don't let it cool too quickly--make the meringue fast so you can top the pie and allow the two layers to seal.

Meringue

1. With a super clean and chilled mixing bowl and beaters, beat the egg whites and cream of tartar together. Use a medium speed for 1 minute. Increase the speed to high and beat until soft peaks form. Slowly add the sugar and salt and keep beating on high until glossy peaks form. Spread the meringue on top of the pie and spread it to the edges of the crust.

2. Bake the pie on the lowest rack for 20-25 minutes. Tent the meringue if it begins to brown too quickly. Remove the pie and cool on a wire rack. Cool for at least 1 hour before chilling the refrigerator. Chill for 4 hours before serving.