Prehest oven to 350, prebake the crust following package directions.
in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
***Can be made and is great without meringue topping.add cool whip instead!