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Separate the eggs by placing the yolks in a medium-size bowl, and the whites in the bowl of a stand mixer. Set aside. Tip: Leave your egg whites out at room temperature… they will whip up in a snap!
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In a heavy saucepan, whisk together the sugar, cornstarch and salt. Whisk in the lemon juice, lemon zest and water.
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Set the pan over medium heat, and whisk until the filling is bubbly and thick.
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Slowly add a little bit of the hot mixture to the egg yolks while whisking. Once the egg yolks have been tempered, add all of the egg yolks back to the saucepan and whisk well.
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Remove the pan from the heat and whisk in the butter.
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Pour the filling into the pie shell. Cover with plastic to prevent a skin from forming and chill in the refrigerator until cold, about 2 hours.
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When the pie is just about ready, prepare the meringue.
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Preheat the oven to 400°.
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Add the cream of tartar and salt to the egg whites. Using your whip attachment, beat the whites on medium-high speed until they start to get foamy.
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Start adding 1 tablespoon of sugar at a time, and continue to beat the whites at high speed until they are stiff and glossy.
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Top the pie with the meringue.You can also use a spoon to dollop the meringue on top for a more whimsical look. Place the pie on a sheet tray, and bake for about 8 minutes or until the meringue is golden brown.
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Cut into slices and serve!
