Using electric beaters, combine cream cheese and egg yolks. Beat in lemon juice and flour until smooth.
Combine sugar and cornstarch in a pot and whisk in water and lemon rind. Heat over medium heat, whisking continually until boiling. Boil 1 minute, stirring continually. Take off of heat and mix in cheese mixture, stirring until fully combined. Spoon hot mixture into crust.
Whip egg whites and cream of tartar until foamy. Beat in powdered sugar, beating to form stiff beats. Spoon meringue over top of pie spreading evenly. Bake at 425 degrees F 10 minutes or until lightly browned. Let cool. Chill at least 4 hours before slicing.