Steps

1. Prebake the pie crust according to package directions and let cool completely.
2. In a large saucepan, whisk together the 1 1/2 cups sugar, cornstarch and salt. Gradually add the 1 cup water and lemon juice, whisking until the cornstarch dissolves and mixture is smooth. Next, whisk in the eggs until smooth.
3. Whisking constantly, bring the mixture to a boil over medium-high heat and cook for 1 minute. Remove from heat and strain through a sieve into a medium bowl. Whisk in the butter and lemon zest. Pour the lemon filling into the baked pie crust, cover with plastic wrap laid directly on the surface of the lemon filling and refrigerate for one hour.
4. Preheat oven to broil. In a small, heavy saucepan, combine the 3/4 cup sugar and the 1/3 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup until it registers 248°F on a candy thermometer, washing down any sugar crystals clinging to the side of the pan with a pastry brush dipped in water.
5. In an electric mixer, beat the egg whites with a pinch of salt and cream of tartar until they hold soft peaks. With the mixer running on medium speed, slowly pour in the hot syrup in a steady stream. When the syrup is all added, continue to beat another 6-7 minutes.
6. Spread the meringue over the top of pie with the back of a rubber spatula, making swirls and pushing the meringue into the crust a bit to “attach” it. Place the pie about 4-5 inches away from the broiler heat. Turn the pie every 15-20 seconds until meringue has reached a desired level of browning. Refrigerate pie for at least an hour and serve.

Notes

This lemon meringue pie uses the juice and zest of the Meyer lemon, which has a more delicate and sublime flavor than a traditional lemon. A cooked meringue is a welcome addition, as it will not weep and become coarse.