Crust: 1 1/2 cups all purpose flour, 1/2 cup powdered sugar, 3/4 cup butter, crumble and press into 9 X 13 pan. Bake at 375 for 15 minutes.
Filling: 2/3 cup sugar, 1/3 cup cornstarch, 2 cups water, 4 egg yolks, 1/2 cup lemon juice, 1 tsp lemon rind, 2 tsp butter. Combine sugar, cornstarch, water , egg yolks, lemon juice, rind,and bring to boil, till thckened, about 30 seconds, take off heat, add butter. Pour over browned crust,
Meringue: 4 egg whites, 1/4 tsp cream of tartar, 1/2 cup sugar. Beat whites and cream of tartar till soft peaks, gradually add white sugar, and whip till stiff peaks. Spread on top of lemon filling and return to over and bake at 350 degrees for 15 minutes. Cool 1 hour and chill in fridge for 3-4 hours before serving.