Lemon Filling - in a 2-qt. saucepan, combine the sugar, cornstarch, and salt.
Stir in the lemon juice and cold water.
In a med. bowl, beat the egg yolks.
Slowly beat the lemon mixture into the egg yolks; pour the mixture back into the saucepan.
Stir in the butter and boiling water.
Heat the lemon mixture to boiling over med-high heat, stirring constantly.
Reduce the heat to med., and boil just 1 minute. Stir in the lemon rind.
Pour the lemon filling into the piecrust.
meringue - heat the oven to 35~.
In a med. bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks form.
Spread the meringue over the lemon filling, swirling the top and sealing to the edge of the crust.
Bake the pie 1 to 12 mins., or until the meringue is golden brown.
Cool on a wire rack.
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