Place flour in large bowl, add salt and mix. Blend in lard, until the flour is crumbly and the lard is about the size of peas.
Place a scant amount of flour on the counter and roll out your pie dough. Transfer to pie plate, pick with a fork and flute the edge.
Bake your pie shell at 400 F for about 15 minutes, until edge is golden.
Lemon Pie Filling
Place sugar, cornstarch, flour, salt and water over low heat. Whisk to dissolve, it should be smooth without any lumps. Continue to cook, stirring often until thick. Remove from heat. Let cook until thick, remove from heat.
Separate the eggs, place 3 yolks in your mixing bowl for meringue. Place three egg yolks in a small bowl, beat together. Add about a cup of the hot liquid into the egg yolks and beat together. (If you add the eggs directly to the lemon mixture they cook too fast causing curdling bits of cooked egg whites.)
Once blended pour everything back into the saucepan, and cook for a couple of minutes to thicken.
Remove from the heat add the butter and lemon rind. Add the lemon juice a little bit at a time stirring well. Pour into your baked pie crust and let cool while you make the meringue.
Place the eggs whites in a large mixing bowl. Beat until soft peaks form. Gradually add in sugar whipping continuously until sugar is all dissolved.
Cover your pie with large dollops of the meringue until its fully covered. With a knife gently spread ensure the meringue is over the edge of the pastry, and no big gaps are showing.
Bake at 350 F for about 20 minutes or until golden. Watch the meringue closely to make sure it doesn’t burn. It can go from golden brown to scorched brown in a minute.
The excess can be frozen or baked or placed in pie tins and frozen. Or better yet bake more pie!