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Prepare gelatin filling. Dissolve lemon gelatin in boiling water. Stir until fully dissolved, then add cold water and set aside.
Cook custard base. In a saucepan whisk together egg yolks, sugar, and cornstarch. Cook over medium heat while stirring constantly until slightly thickened.
Combine mixtures. Remove saucepan from heat and stir in prepared gelatin mixture, butter, and fresh lemon juice. Mix until smooth.
Fill the crust. Pour lemon filling into the pre-baked pie crust and spread evenly.
Make meringue. Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff glossy peaks develop. Mix in vanilla.
Add topping. Spread meringue over lemon filling making sure it touches the edges of the crust.
Bake meringue. Bake at 350°F for 8–10 minutes until lightly golden.
Chill and serve. Allow pie to cool then refrigerate for at least 3 hours before slicing.