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1
Heat oven to 475F.
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2
Combine flour and salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough cold water with fork just until flour is moistened.
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4
Shape into ball; flatten slightly.
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5
Roll out ball of dough on lightly floured surface into 12-inch circle.
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6
Fold into quarters.
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7
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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8
Trim crust to 1/2 inch from edge of pan; crimp or flute edge.
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9
Prick bottom and sides of crust with fork.
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10
Bake 8-10 minutes or until lightly browned.
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11
Cool; set aside.
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12
Reduce oven temperature to 325F.
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13
Combine sugar, cornstarch and salt in 2-quart saucepan.
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14
Gradually stir in water.
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15
Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil.
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16
Boil 1 minute.
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17
Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk.
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18
Gradually stir egg mixture into remaining hot mixture.
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19
Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160F and is thickened.
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20
Whisk in lemon juice, 3 tablespoons butter and lemon zest.
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21
Remove from heat; set aside.
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22
Beat egg whites and cream of tartar in bowl at low speed until foamy.
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23
Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
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24
Pour hot filling into baked pie shell.
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25
Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
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26
Bake 25-30 minutes or until meringue reaches 160F and is lightly browned.
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27
Cool at room temperature 1-2 hours.
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28
Refrigerate at least 1 hour before serving.
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29
Store refrigerated.
