In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add cold water, mixing until the ingredients are smooth and free of lumps. Place the saucepan over medium heat, stirring continuously for about 5 to 7 minutes. You will know it's ready when the mixture thickens and gains a glossy appearance.

In a separate bowl, whisk the egg yolks until they are well combined. To temper the yolks, slowly add a few spoonfuls of the hot mixture from the saucepan into the yolks, stirring constantly. Once mixed, pour the tempered egg yolk mixture back into the saucepan.

Return the saucepan to the heat and cook for an additional minute while stirring. Keep an eye on it; the filling should bubble gently but not boil too hard.

Once thickened, remove the saucepan from heat. Immediately stir in the fresh lemon juice, butter, and lemon zest, mixing until everything is well incorporated.

Pour the luscious lemon filling into the pre-baked pie crust, spreading it evenly. Allow the pie to cool at room temperature for about 30 minutes before refrigerating it.

Once the pie has cooled slightly, place it in the refrigerator to set for a minimum of 4 hours, or preferably overnight.

When it's time to serve, take the Mothers Day Joanna Gaines Lemon Pie out of the refrigerator. Optionally, top each slice with a dollop of whipped cream.