When I was in the Philippines I always dreamt of tasting the best American lemon meringue pie, but when I arrived in the United States I could never find a good one. Our version uses kalamansi lime curd instead.
On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 14-inch circle about ⅛ inch thick. Transfer to a 10-inch tart pan with a removable bottom, pressing the dough into the pan. Trim away excess dough from the edges of the pan. Cover the tart with plastic wrap and refrigerate for at least 1 hour or overnight.