A classic dessert featuring a tart lemon filling topped with fluffy, golden-brown meringue in a buttery pie crust.

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Preheat oven to 350°F (175°C).
In a medium saucepan, whisk together 1 1/4 cups sugar, cornstarch, and salt.
Add water, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture thickens and boils.
In a separate bowl, lightly beat egg yolks. Slowly whisk in a bit of the hot lemon mixture to temper the yolks, then return yolk mixture to the saucepan.
Cook for 2-3 more minutes, stirring constantly. Remove from heat and stir in butter.
Pour the lemon filling into the pre-baked pie crust.
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
Spoon meringue over the hot lemon filling, spreading to the edges to seal.
Bake for 10-15 minutes or until meringue is golden brown.
Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Make sure to spread the meringue to the edges of the crust to prevent shrinking.
Use fresh lemon juice for the best flavor.
Allow pie to cool fully to ensure clean slices.