Prepare Rich Almond-Pastry for Single-Crust Pie; set aside. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in a large bowl. Set aside.

For filling: In a medium saucepan, combine 1-1/3 cups sugar, cornstarch, flour and 1/4 teaspoon salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Pour into pie crust.

For meringue: Add 1/2 cup sugar and 1/8 teaspoon salt to egg whites in bowl. Set mixing bowl over a saucepan of gently boiling water (mixing bowl should not touch water). Stir constantly until sugar and salt are dissolved and mixture is warm (100 degrees F). Remove from saucepan. Beat egg white mixture with an electric mixer on medium speed about 5 minutes or until mixture forms stiff, glossy peaks (tips stand straight).

Spread meringue over warm filling, carefully pushing meringue to the crimped pastry edge to seal well and to prevent shrinkage. Bake in a 325 degree F oven for 35 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Cover loosely and refrigerate at least 2 hours before serving. Makes 8 servings.