Preheat to 375°F. Grease a 10- or 11-inch removable-bottom tart pan
Lightly flour a large sheet of parchment paper and roll out the dough to approx. 12 inch circle. Transfer to the pan and press the sides into the ridges. Run the rolling pin over the top of your pan to create a crisp edge.
Blind bake the crust by placing a parchment paper over the pan, and then fill with pie weights, dry beans or rice. Place the tart pan on a baking sheet and bake in the preheated oven for 10 to 12 minutes. Remove the paper and pie weights.
Whisk eggs, egg whites and sugar in a medium sized bowl until smooth. Whisk in lemon zest and lemon juice. Pour the filling into the partially baked crust.
Bake (still using the baking sheet) in the upper third of the oven until the crust is golden and the filling is set, about 20 minutes.
Cool on a wire rack for at least 10 minutes before removing the from the tart pan.
Dust with confectioners’ sugar. Serve warm or at room temperature.