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Slowly whisk in water until smooth.
Cook over medium heat, stirring constantly, until thick and bubbly.
In a small bowl, whisk egg yolks.
Slowly pour a little of the hot mixture into yolks to temper them, then return yolks to the saucepan.
Cook 2 more minutes until glossy and thick.
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Remove from heat and stir in butter, lemon juice, and zest.
Pour filling into the pie crust.
3. Make the meringue
Beat egg whites and cream of tartar until foamy.
Gradually add sugar and beat until stiff, glossy peaks form.
Beat in vanilla.
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Spread meringue over the warm filling, making sure it touches the crust edges (prevents shrinking).
4. Bake
Bake at 350°F (175°C) for 15 minutes, or until meringue is lightly golden.
Cool 1 hour, then refrigerate 3–4 hours before slicing.
Tips for a perfect pie
Spread meringue on hot filling so it doesn’t separate.
Use fresh lemon juice for best flavor.
Chill completely before cutting for clean slices
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