Roll the pastry to fit 9 inch pan. Crump edges using thumb and forefinger. Preheat oven to 450 degrees. Prick entire surface with fork. Bake 8 to 10 minutes until golden brown. Cool on oven rack.

LEMON FILLING:

1/4 c. cornstarch
3 tbsp. flour
1 3/4 c. sugar
1/4 tsp. salt
4 egg yolks, slightly beaten
1/2 c. lemon juice
1 tbsp. grated lemon peel
1 tbsp. butter

Make lemon filling in medium saucepan. Combine cornstarch, flour, 1 3/4 cups water, stirring until smooth. Cook over medium heat, bring to a boil. Boil 1 minute until shiny and clear, continue stirring. Quickly stir some hot mixture into yolks, pour back into hot mixture. Stir to blend. Return to heat, cook over low heat 5 minutes, stirring occasionally. Remove from heat, stir lemon juice, lemon peel, and butter. Pour into pie shell.

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Preheat oven to 400 degrees. Make meringue in medium bowl with mixture. At medium speed beat whites with cream of tartar. Gradually add sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form. Spread meringue over lemon filling to edge of crust and swirling back and forth. Bake 7 to 9 minutes until the meringue is golden brown. Let cool completely on rack. Serves 8 (cut with a wet knife).

PASTRY FOR SINGLE CRUST:

1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening or lard
3 to 4 tbsp. cold water