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Pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
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With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl.
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Remove blade, then dough.
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Gather dough into a ball, press into disk.
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Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
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Heat oven to 425 degrees.
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You'll need a 9-inch pie plate.
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Roll out dough on lightly floured surface or between 2 sheets of wax paper to 12-inch circle.
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Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes.
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Bake 20-22 minutes or until golden.
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Remove pie plate to wire rack, cool while making filling.
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Reduce oven temperature to 350 degrees.
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Filling: Whisk sugar and cornstarch in a 2-quart saucepan.
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Whisk in egg yolks and lemon juice until smooth.
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Stir in water, continue stirring until mixture comes to a full boil.
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Boil about 1 minute, stirring constantly, until filling is translucent and thick.
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Remove from heat.
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Add butter and lemon zest, stirring until butter melts.
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Pour hot filling into baked pie shell.
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Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
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Gradually beat in sugar, 1 T at a time, beating well after each addition until sugar dissolves.
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Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
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Spoon meringue around edge of filling; spread to edge of crust to seal.
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Spoon remaining meringue in center, spread and swirl with back of teaspoon to cover filling evenly.
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Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160 degrees.
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Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
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To serve, cut with a long blade knife dipped in cold water.
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You can make pastry a day ahead.
