Make the pie crust dough as described in the above-linked recipe, filling the dough with beans or rice (not instant rice). Add to the tart dish/pan as instructed. Bake for 15 minutes and set on a wire rack to cool. (Bake for 15 minutes if you are going to make the pie the day before serving.)
To make dairy-free, you can use coconut oil. I have not made this dairy-free, but I can explain what I would do to improve upon the dairy-free version. To achieve an even better result, use half coconut oil and half canned full-fat coconut milk. It will turn out creamier. However, this makes the recipe less easy, Because the milk makes the batter thinner, you'll need to add 2 - 4 tablespoons or so of cornstarch, potato starch, or tapioca flour. The only way to know how much you need is by adding the lemon mixture to a saucepan. Then, combine 2 tablespoons of cornstarch with a 2 tablespoons water to make a slurry/thin liquid without any lumps. Bring the lemon mixture to a boil and stir constantly while adding the slurry a little at a time. Continue to stir until thick. If not thick as warm pudding (should coat the back of a spoon and be able to draw a line in it that stays), repeat the process until thick. Then pour the filling into the crust. Bake for 15 - 20 minutes or until set.
https://glutenfreerecipebox.com/gluten-free-meyer-lemon-tart/