Lemon Meringue Pie

Directions

Bake the pie crust following package instructions and let cool completely. Set aside. Place the oven rack in the middle level and preheat to 375°F.
To make the meringue, fit a stand mixer with the whisk attachment, and whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Set aside.
To prepare the pie, whisk the egg yolks in a medium-size bowl. Set aside. Whisk together the sugar, cornstarch, flour, salt, and cold water in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and cook for about 2 minutes, until thickened. Add the butter and stir until completely melted. Remove the pan from the heat.
Pour half of the hot mixture into the egg yolks and quickly whisk to temper the egg yolks. Return the egg mixture back into the saucepot, add the lemon juice and lemon zest, and whisk until incorporated. Turn the heat down to medium-low and cook, stirring constantly, until mixture comes to a boil, then cook for about 6 minutes until thickened.
Pour the mixture into baked pie shell. Rewhip the meringue for 30 seconds to bring it back to life. Spread the meringue over the pie, while lemon filling is still hot, making sure it goes all the way up to the edge of the crust. Bake for 10 minutes, or until the meringue is golden brown. Cool the pie for 1 hour and then refrigerate it for up to 6 hours before serving.