Lemon meringue pie

Nice light as air pie, reminder, that the spring has begun! I made two 17cm small pies. For one big pie you can double the ammount of ingredients.

For the crust:
230g flour
1/4 t.s. salt
80g butter
1tb.s. sugar
1 egg yolk
zest of half a lemon
4tb.s. water
rum extract

Cream:
100g sugar
65g corn starch
a little bit of salt
3 egg yolks
50ml lemon juice
220ml water
zest of 1 lemon
25g butter

Meringue:
4 egg whites
some salt
90g sugar
vanilla

Combine ingredients for the dough and make a ball, wrap it with plastic and refrigirate for 2 hours.
Now roll ot 2 cirkles (in my case), butter 2 small forms and place the dough into them. Fill the forms with beans (on aluminium foil) and bake for 10 minutes at 200C. Then remove the beans and bake for another 7 minutes or so. Let them cool.
Cream. Combine first 6 ingredients in a sauce pan, whisk and put on small fire. When starts to thicken, add zest and butter, whisk and bring to boil. Remove, chill a little and pour onto crust.
Meringue. Whisk egg whites with salt until forming picks, add sugar and vanilla. The mass should be really stiff.
Now carefully cover the pies with meringue and set into the oven at 170C for app.10 min.
Let them cool completely and refrigirate for a couple of hours. When cutting, use a warm knife.