CRUST:

1 1/2 c. sifted flour
3/4 tsp. salt
1/2 c. lard
2 1/2 tbsp. cold water

FILLING:

1 1/2 c. sugar
1/3 c. cornstarch
1 1/2 c. water
3 egg yolks
3 tbsp. butter
1/4 c. lemon juice
1 tbsp. grated lemon rind

MERINGUE:

3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar
1/4 tsp. salt

CRUST: Using a pastry blender, cut lard into flour and salt mixture. Sprinkle entire amount of water over dry ingredients. Form dough with hands, pressing firmly. Roll dough about 1/8 inch thick, line pan and prick well with fork. Bake at 425 degrees for about 10 minutes.

FILLING: Mix sugar, cornstarch and water together and cook over medium heat until mix boils and thickens. Slowly stir half of the hot mixture into 3 beaten egg yolks and then blend this mixture into rest of hot mixture. Boil 1 minute and remove from heat. Blend in butter, juice and rind. Pour into baked pie shell, cover with meringue and bake at 400 degrees for 8-10 minutes or until meringue is a delicate brown.

MERINGUE: Beat egg whites until foamy. Add salt and cream of tartar. Beat until stiff but not dry. Add sugar gradually, beating in carefully.