Lemon meringue pie

1. Pie crust:

2. Combine flour, powdered sugar and salt in a bowl.

3. Add butter and mix until incorporated.

4. Add water to bring the dough together.

5. Make a ball, wrap in plastic wrap and place in the fridge for 30 minutes.

6. When ready to roll, dust work space with flour. Remove the dough from the fridge and let it rest at room temp for 5-10 minutes.

7. Roll the dough into a circle 20cm wide, make holes with a fork and place in freezer.

8. Pre-heat the oven at 200°.

9. When ready pull out the dough from the freezer. Place aluminum foil and cover with beans or rice. Move the dough into the oven and bake for 20 minutes.

10. Lemon filling:

11. Place he egg yolks in a large bowl. Beat them util they are dissolved. Set aside.

12. Combine the sugar, flour, cornstarch and salt in a saucepan. Stir in water, lemon juice and lemon zest. Cook stirring frequently, until the mixture comes to boil. Mix in the butter.

13. Remove from heat and pour the egg yolk in mixture, stirring quickly. Return the pan to the heat.

14. Continue cooking, stirring constantly, until very thick.

15. Remove from heat and pour into the prepared pie crust.

16. Meringue:

17. In a large and clean bowl, whip the whites until they start to foam.

18. Gradually add the sugar and beat until stiff peaks form.

19. Spread the meringue over the filling.

20. Bake for 10 minutes, or until meringue is golden brown.