Preheat oven to 400 degrees.

Mix sugar and cornstarch in medium saucepan.

Gradually stir in water.

Cook over medium heat, stirring constantly until mixture thickens and boils.

Boil and stir for 1 minute.

Remove from heat.

Stir in butter, lemon peel and lemon juice.

Temper in the egg yolks slowly.

Pour into baked pie shell.

Heap meringue onto hot pie filling.

Spread over filing and seal meringue to edge of pie crust to prevent shrinking or weeping.

Put peaks in the meringue using back of a spoon and lifting upwards.

Bake for about 10 minutes or until a delicate brown.

Cool away from drafts.

Preheat the oven to 475

Mix shortening into flour and salt until particles are about the same size as small peas.

Sprinkle in water, 1 Tbsp. at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball.

Flatten and shape into round on a lightly floured board.

Trim overhang edge of pastry 1 inch from rim of plate, fold over even with plate and flute.

Prick the bottom and side with a fork.

Bake for 8-10 minutes or until light brown.

Cool.