For Pastry: Sift together flour and salt; stir in cornmeal.
Cut in shortening until mixture resembles fine crumbs.
Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork.
Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness.
Line 9" pie pan; trim and flute edge. Fill and bake as directed below.
For Filling: Separate 3 eggs and set whites aside for use in meringue.
Beat yolks, adding sugar gradually.
Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks.
Pour into 9" Cornmeal Pie Shell.
Bake in hot oven (425°F) 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes.
To make meringue: Beat 4-5 egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air).
Pile meringue lightly over cooled Butterrmilk filling.