English lemon pie

shortcrust pastry: place the flour on the marble in the shape of a volcano, add the butter in pieces, a little salt and 3-4 tablespoons of warm water. work it into a bonded paste. roll it out with a rolling pin and line a buttered pie tin with it. pierce the bottom several times with a fork and bake in a moderate oven for about 20 minutes.
cream: put in a saucepan over the fire 300 cc. of water with zest of the lemons, when it breaks the boil, remove it and add the lemon juice. Dilute the cornmeal in a little water and add it to the hot water mixed with the lemon juice. heat it up again. stir continuously until cream thickens. remove it from the heat and add the yolks beaten with the sugar, stir it well and pour it into the cake. beat the whites until stiff, add 2 tablespoons of sugar, put them in a pastry bag and decorate the cake. bake in a strong oven for a few minutes until the meringue turns golden brown.