Classic Lemon Meringue Pie 

 | RICARDO

Ingredients

• 1 baked 9-inch (23-cm) pie crust
• 1 1/4 cups (310 ml) sugar
• 1/2 cup (125 ml) cornstarch
• 1/8 teaspoon (0.5 ml) salt
• Grated zest of 2 lemons
• 1 3/4 cups (430 ml) cold water
• 3 egg yolks
• 3 tablespoons (45 ml) unsalted butter, melted
• 1/2 cup (125 ml) lemon juice
• 4 egg whites, at room temperature
• 1/4 teaspoon (1 ml) cream of tartar
• 1/2 cup (125 ml) sugar