Lemon Meringue French Pie with the fluffiest top ever!

Ingredients:

1 sheet shortcrust pastry.
Filling:

6 egg whites;
1/3 cup cornstarch;
a pinch of salt;
1 ½ cup water;
¾ cup sugar;
1/3 cup lemon juice;
2 tbsp col butter.
Meringue:

1/3 cup water;
1 ½ sugar;
4 egg whites.

Instructions

Cover tart pan or round baking pan with a sheet of pastry, cut off any excess and poke holed with a fork all over the bottom of the crust. Place in freezer for 30 minutes.
Cover frozen shell with parchment and pour uncooked rice/beans or baking stone on top. Blind bake the crust for 30 minutes at 180C. Leave to cool down completely.
Meanwhile make lemon cream: whisk egg yolks, salt and cornstarch together. Dissolve sugar in hot water and slowly pour into the yolk mixture while mixing constantly.
Place cream over medium-low heat and cook, stirring, until thickens.
Add cold butter and lemon juice into hot cream and set aside to cool down.
Pout the cream into the cooked pie shell. Put in the fridge.
To make meringue mix sugar and water together, place pot over medium heat and leave to boil until sugar dissolves completely.
Beat egg until soft peaks form. Start pouring hot syrup into egg whites while still beating them whit mixer.
Put meringue over the cream to make a fluffy top. Broil or use blow torch to caramelize sugar in meringue.