Lemon Meringue Pie

Short-crust pastry

125gm plain flour
A pinch of salt
55g butter, cubed
2-3 tablespoons cold water
2 tablespoons sugar

1)  Put the flour and salt in a large bowl and add the cubes of butter.
2) Use your fingertips to rub the butter into the flour untill you have a
     mixture that resembles coarse breadcrumbs with no large lumps of
     butter remaining. Try to work quickly so that it does not become
     greasy.
3)  Using a knife, stir in just enough of the cold water to bind the dough
      together.
4)   Wrap the dough in cling wrap and chill for 10-15 minutes before using.

Meringue

4 eggs whites (separate the egg yolks for the custard)
3 tablespoons castor sugar
1 tablespoon brown sugar

Custard

10g butter
1 cup cream
2 tablespoons castor sugar
4 egg yolks
1/2 cup freshly squeezes lemon juice
1/2 teaspoon vanilla essence

1)  In a heated pot, place in the butter and cream and stir until the cream
     is heated up.
2)  Next, add in the sugar and stir in until the sugar is dissolved.
3)  Remove from the heat and place the egg yolks one at a time and stir
     with your whisk continuously until it becomes a nice custard-like
     texture. (This is the most important step and you need to concentrate)
4)  Stir in the lemon juice and vanilla essence for flavouring,

Place the short-crust pastry in the tin foil/baking dish and pour the lemon custard. Top with the meringue and bake in the oven.