Pie Bottom

• First mix together flour, salt and sugar and then mix in the butter a little at a time. Mix so little cold water into the dough and knead it well until it is uniform and smooth. If necessary, a little more cold water may be added.
• Then refrigerate the dough for 30 minutes in a sealed container or wrap it in household films.
  
• Sprinkle some flour on the table and roll out the dough to a circle to fit in a pie dish. Then place it in a pie mold that is about 24 cm in diameter, where it is pressed out to fill the entire pie dish.
  
• Bake the pie dough at 175 degrees Celsius for about 20 minutes in a preheated hot air oven.

The lemon pie cream.

• Mix eggs, egg yolks, sugar, 125 ml of lemon juice, 1 tablespoon of finely grated lemon zest and cornstarch in a saucepan and whisk it all well while warming to simmer and starting to get a little thick. Now take the pan off the heat and whisk the butter for a little at a time.
  
• Spread the cream on the finished baked pie bottom and refrigerate.
• While the pie bottom is chilled, you can just make meringue for the pie.

Meringue.

• Mix sugar and water in a saucepan.
• Cook briefly and stir until the sugar is melting.
• Then place the sugar layer in the fridge and allow it to cool until it is about room temperature.
  
• Whip the egg whites stiff with a hand mixer or a kitchen machine when the bowl can be turned upside down without the egg whites falling out, then salt, lemon juice, whisk in and sugar layer should also be whipped while pouring it into a thin beam.
• Now whip on for about 12 minutes until your meringue is shiny glossy, velvety and nice airy.
  
• Spread the meringue carefully over the pie bottom.
  
• If you have a gas burner of the kind used for cooking, then you can just sweat the tops of the meringue so they get a little brown, look good and taste a bit of caramel.
  
• Store the lemon pie in the fridge.
  
• Tastes great the day after too.
  

Bon appetite.