In a large bowl, stir the flour and salt together, then using a pastry blender, cut in the shortening until it begins to clump in pea sized pieces. Slowly add the cold water and continue with the pastry blender until it all comes together and can be shaped into a ball.

Sprinkle and spread some flour onto a bread board or pastry sheet, and pat the dough into a circle, then roll out with a floured rolling pin until it's large enough to fit a 9" pie plate with some excess over the sides.

Roll the pastry onto your rolling pin, then unroll it over the pie plate. Gently settle it into the pie dish without stretching the dough. Trim the edge and then flute, as you desire. Prick the inside of the crust to prevent it from bubbling up while baking. Bake at 425° for 10 min. Let it cool before filling.

Separate 3 eggs, and place yolks in a large mixing bowl and the whites in another bowl to whip later for meringue. Juice the lemons, and grate 1 tsp of rind and add both to the yolks along with 1 can of Sweetened Condensed Milk. Mix well with a hand mixer and pour into the cooked and cooled pie crust.

Whip the egg whites (room temperature is best for a fluffy meringue) until peaks begin to form, add the Cream of Tartar and continue mixing at high speed while gradually adding the Sugar. Beat until it's shiny and stiff peaks form.

Spread the meringue over the lemon filling, creating peaks and making sure the meringue touches the crust (to prevent your meringue from becoming a floating island).

Bake at 325° for 15 min until golden brown. Let the pie cool before serving.