Lemon Meringue Pie

Lightly grease 9-inch tart pan with removable bottom.
For the pastry, sift flour and powdered sugar into large bowl; rub in butter. Add yolk and enough water (about 2 tbsp) to make ingredients cling together. Press dough into ball. Knead gently on floured surface until smooth. Cover and refrigerate 30 mins.
Preheat the oven to 400u0b0F.
Roll dough on floured surface until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge.
Place tart pan on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake 10 mins. Remove paper and beans. Bake a further 10 mins or until pastry is lightly browned. Cool. Reduce oven temperature to 350u0b0F.
Meanwhile, for the lemon filling, combine cornstarch and sugar in medium saucepan. Gradually stir in lemon juice and water; stir until smooth. Stir on medium heat until mixture boils and thickens (mixture should be very thick). Reduce heat to low; simmer, stirring, 30 seconds. Remove from heat. Immediately stir in lemon peel, yolks and butter, and continue stirring until butter is melted. Cover and cool to room temperature.
For the meringue, beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition.
Spread filling into crust. Top with meringue, spreading to the edges. Bake about 5 mins or until meringue is lightly browned. Let stand 5 mins before serving.