flour, sugar, and butter
Sift the plain flour and confectionersí sugar into the bowl. Then add the butter and mix with your hands, squeezing the butter into the flour and sugar.
in the egg and water
Knead the mixture into buttery dough and add the egg yolk and water. Mix again with your hands, and then wrap it with plastic wrap and stick it in the fridge for half an hour.
initial filling ingredients
Mix in a saucepan over low heat the simple syrup, flour, water, and lemon juice. Stir the mixture evenly and bring it to a rapid boil until it thickens.
The thickening will happen quickly, so be
sure to watch the mixture closely.
butter, lemon rinds, and eggs
Add the butter, lemon rind, and egg yolks. Mix quickly until the butter melts and the eggs and rinds are all mixed in. Turn off the heat and set the mixture aside.
Mix the eggs in quickly so they do not cook
separately and then let the mixture cool.
Roll out the dough, spread it evenly into the pie plate, and put wax paper on top. Fill the pie plate with rice to weigh down the crust for baking, and then bake at 200 degrees Fahrenheit for 10 minutes.
the rice and paper
Remove the rice and the paper, bake for another 15 minutes, and then let it cool for 10 minutes. Then turn the oven down to 180 degrees.
In a separate bowl, mix the egg whites with an electric mixer and gradually add the sugar, until the mixture forms stiff, shiny peaks. Spread the lemon filling evenly over the piecrust and then add the meringue on top.
cool, and serve
Bake the pie for 5 minutes at 180 degrees, and then let it sit and cool for about 45 minutes. Eat and enjoy.