Start by preparing your crust. Follow the directions to blind bake the crust. Preheat oven to 375 degrees F. Set cook pie crust aside for later.
Add sugar, flour, and cornstarch to a saucepan and whisk together. Add water and the juice and zest from 2 lemons. Whisk continuously until it reaches a boil. Add in butter and keep whisking until melted.
Whisk together egg yolks in a separate bowl and slowly add in ½ cup of hot sugar water(from the pan in above instructions) whisking continuously. You want to warm up the egg yolks without ending up with scrambled eggs.
Add these hot egg yolk mixture to your saucepan. Whisking again to thicken. Bring to a boil while whisking then remove from heat and pour into pie crust.
To make the meringue add all ingredients to a metal bowl (I used my bowl on my stand mixer) and whisk together.
Add water to a saucepan just to fill the bottom (no more than ¾ cup) and bring to a boil. Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously. Allow heating to 120 degrees (any kitchen thermometer will work to check). Once heated remove from heat and use an electric mixer to whisk until peaks form.
Add meringue to the top of the warm lemon pie and bake for 10 minutes. Serve and ENJOY!