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1
Preheat the oven to 375 degrees.
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2
Place the crust in a 9 inch pie pan.
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3
Line the inside of crust with aluminum foil (dont turn it down over the rim, but leave the extra sticking up so that you have something to hold on to).
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4
Fill the foil all the way up to the top of the shell with pie weights or dried beans.
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5
Bake 25 minutes, until dry and beginning to turn blond.
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6
Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
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7
Lower oven temp to 350 degrees.
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8
Filling:.
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9
In a sauce pot over high heat, combine sugar, cornstarch, flour, salt and water.
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10
Bring to a boil and stir until thickened, about 3 minutes.
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11
Combine the lemon zest, juice and extract with the yolks.
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12
Temper the yolks with the hot sugar mixture.
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13
Stir in the butter.
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14
Cook for another 3 minutes.
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15
Transfer the custard to the pie crust.
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16
Meringue:.
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17
In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened.
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18
Cook until the syrup boils.
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19
Turn the heat to low.
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20
In the bowl of an electric mixer, beat the egg whites until foamy.
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21
Add the cream of tartar and beat until stiff peaks form.
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22
Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running.
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23
Beat the whites for an additional 2 minutes until shiny.
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24
Top the custard with meringue, when the custard has cooled to room temperature.
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25
Seal the edges completely, and transfer to the oven.
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26
Bake until browned, about 10 minutes.
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27
Refrigerate until ready to serve.
