Prepare pastry shell with a fluted edge to hold the filling. Combine the 1 1/3
cups sugar, cornstarch, flour and cold water in medium-size sauce pan; blend
until smooth. Stir in boiling water; cook, stirring constantly, until mixture
thickens and bubbles.
Simmer gently 2 minutes longer, stirring occasionally. Remove from heat.
Beat egg yolks. Blend about half of hot mixture into egg mixture, then add egg
mixture to remaining hot mixture. Cook over low heat, stirring constantly, 2
minutes. Remove from heat.
Stir in butter, lemon rind and juice. Let cool slightly stirring gently once or
twice while making meringue. (This releases excess steam that might otherwise
condense under meringue and "weep.")
Beat egg whites with cream of tartar in medium-size bowl until foamy white;
slowly add the 1/2 cup sugar, 1 tablespoon at a time, continuing to beat until
meringue stands in firm peaks when beaters are lifted.
Pour lemon filling into pastry shell; smooth top. Spoon meringue over filling,
being careful to seal meringue to edge of crust, to prevent shrinking and
weeping.
Bake in a hot oven (400°F.) for 8 minutes or until a delicate brown.
Cool on rack away from draft at least 3 hours. When cool, pie may be
refrigerated for several hours, before serving.
