In a saucepan, combine the whole milk with the sugar, cinnamon, and lemon peel. Heat over medium until it boils.

Cover and let it infuse, then strain and return the milk to the saucepan.

Separate the egg yolks from the whites and set the whites aside.

Place the pie crust in a mold. Preheat the oven to 350°F (180°C).

Cover the top of the pie crust with parchment paper and add some dry beans to prevent it from rising.

Bake for about 20 minutes, depending on the oven, until almost done.

Dissolve the cornstarch in a little cold milk, return the milk to the heat, and when hot, add the cornstarch. Stir and gradually add the yolks one by one, stirring until the cream is thick. Set aside.

Using an electric mixer, beat the egg whites with the powdered sugar and a pinch of salt until you have a thick and dense meringue.

Fill the pie crust with the cream and bake for another 15 minutes.

Once the base with the cream is cool, put the meringue in a piping bag and cover the tart.

I use a kitchen torch to brown it, but you can also use a broiler.