Meringue Shell
Beat whites until foamy. Sprinkle with cream of tartar and salt. Continue beating until whites form soft peaks. Add sugar 2 tablespoons at a time. Beat until smooth and glossy. Then beat until very stiff peaks form. Spread in greased pie pan with 1" of whites in center. Bake at 275° for 50-60 minutes until pale brown. Let cool one hour.

Lemon Filling
Beat yolks until light. Add juice, rind. Mix sugar and flour together and stir in water. Add to yolk mixture and mix well. Cook in microwave stirring every minute. Cook until smooth and thick, about 5 minutes. Cool slightly and fold in whipped cream. Chill overnight and pour into meringue shell.

Angel Food Cake
Sift flour and powdered sugar together. Beat egg whites, cream of tartar, and salt until foamy. Gradually add second amount of sugar 2 tablespoons at a time, beating until meringue holds stiff peaks. Fold in flavorings. Sprinkle the flour/sugar mixture 1/3 cup at a time and fold in gently, until all has been added. Pour batter into tube pan. Bake 30-35 minutes at 375°. Invert pan and let hang until cold.

Crust
Process first four ingredients in food processor, until they resemble coarse sand. Pulse in butter and extract until mixture is the size of peas. Add ice water and pulse together. Add more water 1 Tbsp. at a time if dough seems dry. Dump dough onto a sheet of plastic wrap, form into a circle, wrap and chill for at least 30 minutes before rolling out. Roll out an place in a 9" tart pan. Bake in bottom of oven set to 425° for 20-25 minutes until golden brown. Reset oven to 325°.