Lemon Meringue Pie

Pastry
2 cups of flour Dash of salt 1 tbsp. of sugar	In a medium bowl, combine flour, salt and sugar
2/3 cup of butter (~133g)	Using a fork, cut butter into flour until mixture resembles coarse crumbs
2 tsp. of vinegar 7 tbsp. of cold water	Add vinegar and water to flour mixture and work dough (with your hands) until smooth Roll out pastry on a lightly floured surface to fit pan Place a sheet of oven paper in the tart pan, then place rolled pastry in pan on top of paper Trim edges and prick pastry all over with a fork and bake for 25 minutes and set aside After approx. 5 minutes, check pastry. If it has swelled up in the middle, gently pat it down. Reduce oven to 180°C

Filling
1¼ cups of sugar 1 1/2 cups of water 1 tbsp. finely grated lemon rind 1/2 cup of lemon juice (approx 3-4 lemons) 1/3 cup of cornstarch 4 egg yolks (set aside egg whites for meringue)	In a medium pot, whisk together sugar, water, lemon rind, lemon juice, cornstarch and egg yolks over medium heat. Cook over medium heat until mixture is thick and just comes to a boil. Cook one minute longer then remove from heat
2 tbsps butter	Stir in butter Pour into pie crust
4 egg whites 1/2 tsp cream of tartar 1/2 cup of sugar 1/2 tsp of vanilla	Beat eggwhites with an electric mixer at medium speed until frothy, then add cream of tartar Increase the speed to high and gradually beat in sugar and vanilla. Beat meringue until stiff peaks form and the meringue no longer feels gritty when it's rubbed between your fingers Spread meringue over pie, right to pastry edges, and make decorative peaks using the spatula Bake pie until meringue is golden (appox 15 minutes) Remove from the oven. Slide pie onto serving dish and let cool for at least 4 hours before serving, but do not refrigerate Slice the pie with a serrated knife dipped in warm water

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