Bake crust at 350 according to package.

Zest and juice 2 lemons.

Combine zest juice, sugar, cornstarch, flour, water and salt in saucepan.

Cook over medium until slow boil and thickened.

Stir in butter.

In a separate bowl, gently beat egg yolks and add a couple tablespoons of the hot mixture to the eggs to temper it. Then add eggs back into the sauce pan.

Cook a few more minutes until thickened.

Pour into baked crust.

In electric mixer, whip the eggs whites for a few minutes until foamy, then until stiff peaks form.

Slowly add 4 tablespoons of sugar to the meringue.

Pour the meringue over pie filling, sealing edges.

Use a spoon to make swirls and and folds in the meringue.