Heat the oven to 350°F (175°C) before using it.
Prepare the base: In a bowl, blend the graham cracker crumbs, sugar, and melted butter until they are mixed well. Push the mixture into the bottom and around the edges of a 9-inch pie dish. Put in the oven for 10 minutes, then take it out and let it cool.
Prepare the stuffing: In a pot, mix the sugar, cornstarch, and salt using a whisk. Slowly stir in the water until the mixture is even. Put the pan on medium heat and cook while stirring continuously until the mixture thickens and starts to boil.
In another bowl, mix the egg yolks and lemon juice using a whisk. Slowly mix in around 1/2 cup of the hot sugar mix to warm up the egg yolks, then mix the yolks back into the rest of the sugar mix in the pot.
Heat the mixture while stirring for 2-3 more minutes until it becomes thicker. Take off the heat and mix in the butter and lemon peel until smooth.
Put the lemon mixture into the crust once it has cooled down.
Prepare the meringue. In a big bowl, use an electric mixer to beat the egg whites and cream of tartar until they form soft peaks. Slowly pour in the sugar while beating the mixture until it becomes thick and shiny.
Put the meringue on top of the lemon filling, making sure to cover the entire surface up to the edges of the crust to keep the filling sealed.
Cook the pie in the oven for 10-12 minutes, until the meringue turns slightly brown. Let the pie cool down completely before cutting and serving. Have fun!
