Preheat the oven to 200°C (400°F). Roll out the chilled dough between two sheets of lightly floured baking paper to a thickness of 3 mm. Transfer the dough to a greased and floured tart mold. Prick the dough with a fork, line the bottom with parchment paper, and fill with baking weights or dried beans.
Bake the crust blind for 10 minutes at 200°C (400°F). Remove the weights and parchment paper, reduce the oven temperature to 180°C (350°F), and bake for another 15 minutes until golden brown. Allow the pie crust to cool on a wire rack.
3. Prepare the Lemon Cream:
Grate the zest of 3 lemons and squeeze enough juice from all 4 lemons to measure 15 cl. In a bowl, whisk together eggs, lemon zest, and cane sugar until thickened. Add cornstarch and whisk until smooth.
In a saucepan, bring the lemon juice to a boil. Pour the hot lemon juice over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook over low heat for about 3 minutes, stirring constantly until thickened. Remove from heat and let cool slightly. Add the butter, cut into pieces, and stir until smooth.
4. Assemble the Lemon Pie:
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