Lemon Meringue Tart

Step 1

In a bowl, mix 1.5 cups flour and 1/4 cup sugar. Cut in 1/2 cup cold butter until crumbly, then add 3 tbsp water and press into a 9-inch tart pan. Chill 15 minutes.

Step 2

Preheat oven to 375°F. Prick the crust with a fork, line with foil, and bake 15 minutes until edges are lightly golden. Remove foil and bake 5 more minutes until the bottom looks dry.

Step 3

In a saucepan, whisk 3/4 cup sugar, 2 tbsp cornstarch, and the zest and juice of 3 lemons. Add 3 egg yolks and cook over medium, stirring constantly, until thick and bubbling, about 5 minutes.

Step 4

Pour the lemon curd into the baked crust and smooth the top. Let cool for 10 minutes while you make the meringue.

Step 5

Beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff and glossy, about 3 minutes.

Step 6

Spread the meringue over the warm curd, making sure it touches the crust edges. Use a spoon to create peaks.

Step 7

Broil the tart 2-3 minutes until the meringue peaks are golden brown. Cool at least 30 minutes before slicing.

Step 8

Slice and serve. The tart is best the same day, but keeps in the fridge for up to 2 days.