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1
On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate.
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2
Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively.
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3
Prick shell in several places with a fork and chill, covered, 30 minutes.
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4
Preheat oven to 400F.
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5
Line shell with wax paper and fill with rice or pie weights.
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6
Bake shell in middle of oven 10 minutes.
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7
Remove paper and rice carefully and bake shell until golden, about 12 minutes more.
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8
Cool shell in pie plate on a rack.
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9
Lower oven temperature to 350F.
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10
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved.
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11
In a bowl whisk together egg yolks.
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12
Cook milk mixture over moderate heat, whisking, until it comes to a boil.
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13
Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture.
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14
Simmer mixture, whisking, 3 minutes.
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15
Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.
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16
Cover surface of filling with plastic wrap.
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17
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks.
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18
Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
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19
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry.
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20
Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
