Lemon Meringue Tart [Tarte au citron meringuée]

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Preheat your oven to 350°F (180°C). On a lightly floured surface, prepare the crust. Roll out the 350 g Pie dough (or my Traditional Quebec Pie Dough) into a circle approximately 10-12 in in diameter.
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Place the crust into a 9 in deep pie dish and cut sides that are escaping.
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Cover the dough with aluminum foil and fill it with dried beans. Bake in the preheated oven for 20 minutes.
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Carefully remove the pie weights and aluminum foil, then continue baking for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.

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Separate the eggs into 3 egg yolks and 3 egg whites.
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To prepare the filling, get a saucepan, combine the 200 g sugar, 20 g all-purpose flour, and 30 g cornstarch. Add the 300 ml water, 60 ml lemon juice, and 15 g lemon zest. Bring to a boil over medium heat, whisking continuously until the mixture thickens.
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Stir in the 30 g unsalted butter and 3 egg yolks and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat and let cool slightly.
Tip from my friend Aliki : Passing the lemon mixture through a strainer is a good way to achieve a smoother consistency by removing any possible overcooked clumps.

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In a clean and dry mixing bowl, beat the 3 egg whites with ¼ tsp cream of tartar using an electric hand mixer until soft peaks form. Gradually add the 125 g sugar while continuing to beat until the mixture thickens and forms stiff, glossy peaks.

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Pour the lemon filling into the pre-baked crust, smoothing the surface with a spatula.
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Spread the meringue over the lemon filling, ensuring the meringue covers the filling completely.
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Bake the tart in the oven for an additional 10 to 12 minutes, or until the meringue is lightly golden. Remove from the oven and let cool completely before serving.