1/2recipe for Never Fail Pie Pastry – http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
1cupwhite sugar
2tbspall-purpose flour
3tbspcornstarch
1/4tspsalt
1 1/2cupsmilk
2lemonsjuiced and zested
2tbspbutter
4egg yolksbeaten
4egg whites
1/2tspcream of tartar
6tbspsugar
Instructions
Preheat oven to 375°F.
Prepare pie crust according to instructions. Roll out and press into a 9-inch pie plate. Bake for 15 to 20 minutes, or until crust is golden brown. Remove from oven and let cool.
Adjust oven temperature to 350°F.
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into cooled crust.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.