I know, I know… another LEMON recipe. Sometimes I get this crazy craving for lemons so I make anything lemon to work that out.
1. Grease a 10″ fluted tart pan. On a lightly floured counter, roll out the pie dough and ease it into the pan. Roll off the excess to neaten the tart shell. Prick the bottom of the tart shell and let chill, uncovered, for 20-30 minutes.
3. Put the cornstarch, sugar, and lemon rind into a pan. Blend in a little of the water to make a smooth paste. Gradually add the remaining water and the lemon juice. Bring to a boil over medium heat, stirring continuously. Let simmer gently for 1 minute until smooth and glossy. Remove from the heat. Beat in the egg yolks, 1 at a time, then the butter. Place the pan in a bowl of cold water to cool the filling, then spoon it into the tart shell.
4. To make the meringue, whisk the egg whites until soft peaks form. Gradually add the sugar, whisking well with each addition. Spoon the meringue over the filling to cover it completely. Swirl the meringue into peaks and sprinkle with granulated sugar. Bake for 20-30 minutes until the meringue is crispy and pale gold (the center should still be soft). Let cool slightly before serving.