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1
Mix flour,butter,powdered sugar and salt in a bowl.
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2
incorporate butter in flour mix well.
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3
add water.
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4
mix well.
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5
knead gently into a bowl.
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6
place on a lightly floured surface and roll out to fit your pie pan.
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7
press into your pan ,flute the edges pierce the bottom and sides with a fork well.
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8
bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
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9
in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
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10
whisk well with a wire whisk.
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11
turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
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12
when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
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13
in a chilled bowl whisk three egg whites until lightly foamy.
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14
add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
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15
spoon or pipe on top of the pie.
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16
bake in oven at 420 degrees or till meringue is lightly golden brown on top.
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17
chill thoroughly before serving.
