Since I already had the dough I didn't make that but you can use any recipe of your own that would be for a sweet pie. Heat the oven to 180 degrees C. Butter the form well and dust with icing sugar. Tap on the form to remove any excess sugar. Put the dough into your form, add a piece of baking paper and some form of weights. I always use dried beans for baking blind, but rice or something else would work too. Bake for about 10 minutes, check how it is doing and continue baking if necessary. Mine took about 20 minutes (but then my oven has been known to need longer then most) at which point I removed the baking paper and beans and continued to bake for another 5-8 minutes or until golden brown.
For the lemon filling
Mix the eggs, butter, sugar, lemonjuice and zest in a heatproof bowl. Place the bowl above a pan with softly boiling water, making sure the bowl does not touch the water (au bain marie). Keep stirring while the mixture heats up (roughly 10 minutes) It needs to become thick and creamy. Ad the filling to the bottom and put in the fridge for about 30 minutes.
Beat the eggwhite in a clean and fatfree bowl till it forms soft peaks. Add the sugar spoon for spoon. The eggwhites are ready when all the sugar is dissolved and you have a shiny mass of eggwhite. Spoon the eggwhite on top of your lemon filling and bake in the oven for about 10 minutes until you have brown peaks. Remove and cool before eating.