Lemon Meringue pie 😍😍

The Filling: In a medium saucepan, whisk the sugar and cornstarch. Gradually whisk in the water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
The Tempering: Lightly beat your egg yolks. Gradually whisk about ½ cup of the hot sugar mixture into the yolks to warm them up (so they don’t scramble), then pour the yolk mixture back into the saucepan.
The Finish: Bring to a gentle boil and cook for 2 more minutes. Remove from heat and stir in the butter, lemon juice, and zest. Keep this warm!
The Meringue: In a clean glass bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tbsp of sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form (they should stand straight up when you lift the whisk).
The Assembly: Pour the hot lemon filling into the pre-baked crust. Immediately spread the meringue over the hot filling, starting at the edges.

The “Seal” Rule: Make sure the meringue touches the crust all the way around; this “anchors” it and prevents it from shrinking.
The Bake: Bake at 350°F for 12–15 minutes until the meringue peaks are golden brown.
The Cool: Let it cool on a wire rack for 1 hour, then refrigerate for 3–4 hours before serving.

No Fat Allowed: Even a tiny drop of egg yolk or grease in your bowl will prevent the egg whites from whipping. Use a stainless steel or glass bowl wiped with a little lemon juice.
The “Hot Filling” Trick: Spreading the meringue on the filling while it is still steaming hot helps cook the base of the meringue, which prevents that layer of water from forming (weeping).
Don’t Overbake: If you leave it in the oven too long, tiny beads of moisture (syrup) will form on top of the meringue. Watch it like a hawk!