Melt butter in 2-quart saucepan.
Stir together 3/4 cup sugar and egg yolks in bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, 7-9 minutes or until slightly thickened. Stir in lemon juice and lemon zest. Cover; refrigerate.
Heat oven to 475°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch deep dish pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Spread 2 cups ice cream in bottom of baked pie shell. Freeze 1 hour.
Spread half of lemon mixture onto ice cream in pie shell; freeze 1 hour.
Spread remaining ice cream on top of lemon mixture. Top with remaining lemon mixture. Freeze 1 hour.
Heat oven to 425°F.
Combine egg whites, 10 tablespoons sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating at low speed, 9-11 minutes or until mixture reaches 160°F. Pour into bowl; beat at high speed until stiff peaks form.
Spread meringue carefully onto frozen pie, sealing edges of meringue to crust. Bake 3-5 minutes or until lightly browned.
Freeze 6 hours or overnight until firm.