Heat oven to 425 degrees. Fit pastry into a 9 inch pie plate. Roll dough under and crimp in fluted edge. Prick crust with fork. Line with foil, fill foil with dried beans or pie weights.
Bake for 12 minutes, remove foil and beans. Bake 8 minutes or until golden brown. Cool.
Grate 2 tablespoonfuls rind, set aside. Squeeze 3/4 cup lemon juice from lemons. Mix sugar, cornstarch, salt in saucepan. Stir in 2 1/4 cups water, lemon juice. Cook over medium heat, stirring 15-20 minutes or until thickened and bubbly. Cook another 2-3 minutes, stirring. Remove from heat.
Beat yolks lightly in bowl, stir 1/2 cup hot lemon mixture into the yolks, then stir yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring 1 minute (don't overcook). Turn off heat and add butter and grated lemon rind. Pour into baked crust.
Reduce oven temperature to 325 degrees.
Meringue: Beat egg whites and cream of tartar in large bowl until foamy. On high speed beat in sugar, one tablespoon at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal. Swirl into peaks.
Bake on lower rack at 325 degrees for 25-30 minutes (thermometer inserted in meringue will register 140 degrees. Bake 3 minutes longer. Cool on rack for 2 hours. Refrigerate at least 1 hour.
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