Involved dough of the product and is harvested in the refrigerator 30 minutes. Then, on a floured surface, roll crust with a thickness of 3 mm. It is covered greased form tart with diameter 28 cm (bottom and sides). Bake at 180C degrees for about 20 minutes until golden. Prepare the cream, stirring juice of 3 lemons with starch, add water and boil over medium heat until boiling. Once the mixture boils, add the grated rind of 1 lemon, egg yolks and sugar. Kotlonat turns off, the cream is mixed with the butter and pour over the baked crust. Bake in preheated oven to 160C degrees, about 10 minutes. Meanwhile, beat egg whites for meringue (must be at room temperature). When tight, add the lemon juice and sugar and stirring continued until a thick mixture. Transfer to a pastry Posh and more on the hot cream pie, form small kisses to cover it tightly. Bake in the oven for another 10 minutes until meringue is golden. Before you cut the pie must be cooled down, and possibly cooled in the refrigerator.