Try this wonderful Lemon Meringue Tart recipe from Clement at the Peninsula Hotel.
Combine everything except the butter in a double boiler until thicken. Strain.
Add in the butter, mix to combine.
Pour on to baked 9-inch pie shell.
To make meringue, whip egg whites until foamy, gradually add sugar, and whip until medium peak.
Pour on top of the lemon curd; make sure to seal the edge.
Bake at preheated 350-degree oven for 8-10 minutes to brown the meringue. Rotate halfway.