A classic dessert with a tangy lemon filling topped with fluffy, golden meringue in a buttery pie crust.

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Preheat oven to 350°F (175°C).
In a medium saucepan, combine 1 1/2 cups sugar, cornstarch, and salt. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil for 1 minute.
Slowly whisk a small amount of hot mixture into egg yolks, then return all to the saucepan. Cook for 2 more minutes, stirring constantly.
Remove from heat. Stir in lemon zest, lemon juice, and butter. Pour into the pre-baked pie crust.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in 6 tablespoons sugar until stiff peaks form.
Spread meringue over hot filling, sealing edges to crust to prevent shrinking.
Bake for 10-15 minutes or until meringue is golden brown.
Cool completely before serving, about 4 hours.