Lemon meringue pie

4 ozs (110g) white flour

2-3 ozs (50-75g) butter

pinch of salt

1 egg yolk (keep white aside for meringue)

2 tablespoons cold water approx.

For the lemon curd:

4 ozs (110g) caster sugar

2 ozs (50g) butter

finely grated rind and juice of 2 good lemons

2 eggs and 1 egg yolk (keep white aside for meringue)

For the meringue:

2 egg whites, preferably free range

4 ozs (110g) caster sugar

9 inch round tin preferably with loose bottom