Instructions: On lightly floured pastry cloth, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9- inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under, press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 F. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack. Make lemon filling: In medium saucepan, combine cornstarch, flour 1 3/4 c sugar and salt, mixing well.

Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 F. Make meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tart until frothy. Gradually beat in sugar, 2 tbsp. at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively.

Bake 7 to 9 minutes, or until the meringue is golden brown. Let cool completely on rack- 2 1/2 to 3 hours.

Serves 8. Cut with wet knife.

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