4 large Eggs 

1 TBSP Butter 
1/2 cup fresh lemon juice 
2 tsp freshly grated lemon zest 

For Meringue:
4 large egg whites 
1/4 tsp cream of tarter

1/2 cup Sugar 

Preperation:
Make Filling:
In Saucepan whisk in water and milk, whisking until cornstarch is dessolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, untill it comes to a boil. Slowly add milk mixture into egg yolk and carefull not to scramble the eggs. then simmer in a double boiler tell it coughts the back of a spoon.
Remove from the heat and stir in the butter, leamon juice and zest untill butter is melted cover serface of pie filling tell cool.  

Make Meringue:
In another bowl with electric mixer beat egg whites with cream of tarter and a pinch of salt untill they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
 
Pour filling in Shell and spread meringue on top, covering filling completely, sealing to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden brown, about 15 minutes.