Roll out pastry on lightly floured surface to 1/8 inch-thick circle.
Line greased 10-inch pie pan with pastry; trim along inside rim of pie pan.
Roll out pastry trimmings into long strip 1 inch wide; make folds in strip at 1-inch intervals.
Place upright along edge of pastry in pie pan; overlap 1/2 inch.
Seal strip to pastry with water.
Bake blind ( Basic Pastry) in preheated 400°F oven 10 minutes.
Reduce oven temperature to 375 °F.
Bake 15 minutes.
Remove from oven; remove peas and paper.
Bake 4 to 5 minutes longer, until lightly browned; cool.
Beat egg yolks in mixer bowl with electric mixer until lemon-colored.
Add 1 cup sugar gradually; beat until well blended.
Beat in lemon juice gradually; pour into top of double boiler over hot water.
Cook, beating constantly, until thickened and foamy.
Soften gelatin in 1/4 cup water; stir into egg-yolk mixture until dissolved.
Place top of double boiler in bowl of iced water; stir until cooled.
Stir in orange and lemon rinds.
Beat egg whites and cream of tartar in large mixer bowl until soft peaks form.
Fold 1/4 of egg-white mixture into gelatin mixture with wire whisk or spatula to loosen gelatin mixture.
Fold in remaining egg-white mixture until well blended, turn into pie crust.
Spoon Meringue Topping over filling carefully, sealing to crust; twirl top with spoon.
Bake in a preheated 400°F oven 5 to 8 minutes or until meringue is golden brown.
Cool thoroughly.
Pie can be chilled until served.