Lemon Meringue Pie

When it rains outside, what better way to fill in time than to bake. I travel the countryside for good lemon meringue pie, that's no secret. And the best I have ever found is at the Gumnut Patisserie on Bong Bong Street in Bowral (Southern Highlands, NSW), it's well and truly worth the distance. But attempting for the first time to make my own from the pastry up, it turned out slightly lopsided with the pastry only covering the base, not quite reaching the sides, but tasting exactly as it should.
1) Sift 2 cups of plain flour, a pinch of salt, and a tablespoon of icing sugar into a bowl.
2) Chop 185g butter and add to dry ingredients, rub in until mixture resembles coarse breadcrumbs.
3) Add 1 tablespoon of lemon juice and about 2 or 3 tablespoons of water, enough to mix a firm dough. Refrigerate fr 30 minutes.
4) Roll pastry on lightly floured surface and use rolling pin to lift pastry into pie tin. Prick base and sides of pastry with fork. Bake in moderately hot oven, approx 160C, for 10 to 15 minutes or until lightly browned. Allow to cool.
5) In a saucepan, sift 4 tablespoons plain flour and 4 tablespoons cornflour. Also combine 2 teaspoons grated lemon rind, 3/4 cup lemon juice and 1 cup of sugar.
6) Add 1 1/4 cups water, blend until smooth, stir over heat until mixture boils and thickens; this is important, the mixture must boil. Reduce heat, stir for a further 2 minutes (using all your strength!)
7) Remove from heat and stir in 90g butter and 4 lightly beaten egg yolks. Keep stirring until all combined and let cool. Spread cooled lemon filling evenly into pastry case.
8) In a mixing bowl for an electric mixer, combine 4 egg whites, 2 tablespoons of water, and a pinch of salt.
9) Beat on high until soft peaks form. Gradually add 3/4 cup of sugar, beat well until sugar has dissolved.
10) Spoon on top of lemon filling, and bake at 170C for 10 minutes or until lightly browned.
Enjoy.