Excellent lemon tart on shortcrust pastry with lemon curd

Hello! Today, a recipe for an excellent lemon tart on shortcrust pastry with lemon curd.
Ingredients for the shortcrust pastry:
120g cold butter
220g plain flour
1 egg yolk
40g cane sugar
1 tablespoon of sour cream
Ingredients for lemon curd:
4 large eggs
140g cane sugar
1 tablespoon of potato starch
grated zest from 2 small lemons or 1 large lemon
90ml lemon juice
30g butter
Ingredients for the meringue:
2 egg whites
half a cup of icing sugar
Mix all the ingredients for the shortcrust pastry until a uniform mass is formed. Put the dough in the fridge for half an hour.
Roll out the dough and fit it into the tin. My tin has a diameter of 28cm. Prick the dough with a fork.
Cover with baking paper and add weights to prevent the dough from rising during baking.
Place in a preheated oven to 190C and bake for 15 minutes. Remove the paper with weights and bake for another 10 minutes until the cake is lightly browned.
Add eggs and sugar to a pot with a thick bottom. Place the pot over a low heat and whisk until the sugar dissolves.
Add potato starch dissolved in lemon juice and grated lemon zest. Cook over low heat, stirring constantly until the mixture thickens.
Turn off the stove. Add butter and mix. Spread the lemon curd onto the baked base. Beat the egg whites and gradually add the sugar.
Transfer the whipped egg whites to a pastry bag and decorate the cake.
Place the cake in an oven preheated to 210C for about 3 minutes to brown the meringue. Keep an eye on the meringue so that it doesn't get too dark.
Feel free to let me know what you think in the comments and I look forward to hearing what you have to say.
Happy cooking!