Preheat oven to 350 F.

Combine all crust ingredients except butter.

Stir in melted butter until dry ingredients are completely moistened.

Press the crust into a greased 9" pie pan, spreading the crust over the bottom of the pan and up the sides.

Bake for 5 minutes, then remove from oven and cool.

Turn the oven up to 400 F.

Place egg yolks in a small bowl.

Combine sugar and cornstarch in a medium saucepan.

Add water and heat over medium heat stirring constantly until mixture boils. Mixture will start to look clear and glossy, and will feel a bit thicker.

Continue stirring while the mixture boils for one minute.

Pour approximately half the sugar/cornstarch mixture into the bowl with the egg yolks and stir till combined.

Pour the egg yolk mixture back into the saucepan with remaining sugar/cornstarch mixture, stirring constantly over medium heat for an additional two minutes. Mixture will still be boiling.

Remove from heat and mix in the butter, lavender, and lemon juice until butter is melted.

Pour mixture into cooled pie crust.

Beat egg whites and cream of tartar on high speed until foamy.

Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.

Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.