Wow, this is incredibly tasty and indulgent! Definitely a favorite!

Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water, and cook over medium heat until the mixture thickens and comes to a boil.

Remove from heat and quickly whisk in the beaten egg yolks, butter, lemon juice, and lemon zest. Return to heat and cook for an additional 2 minutes, stirring constantly.

Pour the lemon filling into the prepared crust.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.

Spread the meringue over the lemon filling, ensuring it touches the crust all around to prevent shrinking.

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is lightly browned.

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.

For a twist on the classic, try adding a teaspoon of vanilla extract to the meringue for extra flavor. You can also experiment with different crusts, such as a traditional pastry crust or a nut-based crust for added texture. If you prefer a sweeter pie, increase the sugar in the lemon filling by 1/4 cup. For a touch of color, consider adding a few drops of yellow food coloring to the lemon filling. Remember, the key to a perfect meringue is to ensure your bowl and beaters are completely clean and free of any grease.