To start, you'll want to preheat your oven to 375°F (190°C).
Then transfer your pie crust into a 9-inch pie dish, and finally, use your fingers to create a decorative crimped edge.
Take a big mixing bowl and beat the egg yolks until they become thick and have a light color.
In a medium-sized saucepan, combine sugar, cornstarch, and salt together, and whisk them well.
Mix in water slowly until the mixture is smooth, then use a whisk to blend in lemon juice and zest.
Cook the mixture over medium heat while stirring continuously until it thickens and comes to a boil
While stirring, gradually pour the hot mixture into the beaten egg yolks.
Then, cook the resulting mixture in the saucepan while stirring constantly for 2 minutes.
Place the filling inside the pie crust and set it to one side.
In a sizable mixing bowl, combine the egg whites, cream of tartar, and vanilla extract and whisk until they form soft peaks.
Add the sugar gradually while continuously beating until the mixture becomes stiff and peaky.
Smoothly coat the filling with the meringue, ensuring that it touches the crust's perimeter to create a tight seal.
To achieve a golden brown hue, bake the meringue for 12-15 minutes.
Before serving, it should be cooled on a wire rack for a minimum of an hour.
