You can make your own, but I've found that the Pillsbury ready-to-bake pie crust dough tastes just as good and saves time. That's what I'm using in this recipe.

1 Pillsbury Ready-to-Bake Pie Crust

4 egg whites

½ cup white sugar

Meringue powder

Gather all the ingredients and preheat the oven to 325°F.

Pie Crust (step 1):Lay pie crust in a pie pan. Lay a piece of parchment paper on top of the pie shell dough. Add pie weights to keep the pie shell flat. Bake at 325°F for 10 minutes. You will want to bake the pie shell before making the lemon filling. Let the crust cool before adding custard.

Lemon filling (step 2):In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Using the whisk, stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until it boils. Stir in butter. 

Using another measuring cup or bowl, dip out or pour out some of the sugar mixture, add beaten eggs, whisking it together. Then, slowly whisk this egg yolk mixture back into the remaining sugar mixture in the saucepan. This helps to keep the eggs from cooking quickly and leaving lumps of scrambled eggs. Remove from heat, and pour filling into the baked pie crust. 

Meringue (step 3):To make the meringue topping, beat the egg whites in a glass, metal, or ceramic bowl with an electric mixer until they become foamy. Gradually add 1/4 cup sugar and 1 Tablespoon of meringue powder, and continue to beat until stiff peaks form.

Working quickly, spread the meringue over the pie filling, sealing the edges of the crust. Use the back of a spoon to create peaks on the top of the meringue.

Bake the pie in the preheated oven (325°F) until the meringue is golden brown, about 20-25 minutes.

Let the pie cool down completely to set before serving.