Preheat the oven to 375 degrees.

Line a pie pan with the pie crust, layer a sheet of parchment paper over the crust, and pour in some dried beans. Let bake for 15 minutes. Take out and let cool. Once cool, you can remove the parchment paper and dried beans.

Reduce heat to 350 degrees.

Separate the egg whites and yolks.

In a medium saucepan, combine 1 cup granulated sugar, cornstarch, fresh lemon juice, and lemon zest. Stir to combine and heat over medium heat.

Remove the medium saucepan from the stove and quickly add the egg yolks. Stir vigorously. Add the butter and stir until melted. Set aside.

Pour the egg whites into a metal bowl and beat with an electric mixer until frothy. Add in the cream of tartar and continue to beat the eggs. Once the eggs start to look white and soft peaks form, slowly add the sugar one tablespoon at a time until the eggs are thick, glossy, and stiff peaks form.

Pour the lemon curd into the bottom of the pie crust and distribute evenly. Top with meringue.

Bake in the oven for 20 minutes on the lower oven rack.

Let the pie cool and enjoy.