STEP ONEPREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell.
STEP TWOCOMBINE water, sugar, cornstarch and salt in medium saucepan. Whisk until blended. Cook over medium-high heat, whisking frequently, until mixture comes to a boil and thickens. Cook 1 minute longer, whisking constantly. Remove from heat.
STEP THREEWHISK egg yolks in medium bowl. Gradually add about one half of hot mixture to egg yolks, whisking constantly. Return egg yolk mixture to saucepan. Bring to a simmer over medium heat, whisking constantly. Remove from heat. Stir in lemon juice, butter and lemon zest until butter is melted. Pour into baked pie shell.
STEP FOURHEAT oven to 400°F.
STEP FIVEFor Meringue, BEAT egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.
STEP SIXSPREAD evenly over lemon filling until meringue touches outside edges of crust.
STEP SEVENBAKE 8 to 10 minutes or until meringue is golden brown. Cool completely on wire rack. Store in refrigerator.