Method:

1. Knead the flour, egg yolk and butter into a dough and use it to completely line the inside of a pie dish. Bake for 10 minutes at 200 C°.

2. Bring the water, lemon juice, cornstarch and brown sugar to a boil until the ingredients form a smooth mixture. Stirring gently, allow the mixture to cool slightly, then add in the butter and egg yolk. Finally, add the grated lemon peel.

3. To prepare the meringue, beat the egg whites until they are stiff and add the sugar in several portions while stirring continuously. Once the mixture appears silky and glossy, it's done.

4. Now spread the lemon filling in an even layer inside the cooled pastry base. Add the meringue on top as the final layer and smooth it out evenly. To create the decorative effect of peaks of meringue on top, place the curved side of a dessert spoon against the meringue mixture and pull it quickly upwards.

5. Last but not least, bake the whole thing for another five minutes at 190 C°.