pulse flour +icing suger

add cold butter

add egg+water

rolled pastries right away into a soft dough

cover pastries with plastric sheet

put in the freezer until firm

trim edges with sharp knife

line with cooking paper +rice to set

cook at 180°F for 20 min

add lemon zest +sugar+cornflour in a medium souce pan for merringue

add lemon zest+water to souce pan

boil to 118°F stirring the whole time

once boiled chuck in butter

stirr egg yolks +whole egg

whisk all in constantly until thick and creamy

pour in lemon filling and smooth off top with knife

cool completly

for meringue put egg whites +tartar in electric mixter until froty

boil water +sugar at 118°F and pou in electric mixter until cooled

beat until completly cool sticky glossy

decorate meringue