Tarte au Citron Meringuée

Step 1

Pulse flour, cold butter, and salt in a food processor until breadcrumb texture forms.

Step 2

Add 2–3 tbsp ice water one tablespoon at a time, pulsing until dough just comes together.

Step 3

Press dough into a 9-inch tart pan with removable bottom. Prick base with a fork.

Step 4

Chill 15 minutes, then blind-bake at 375°F until set and pale golden, ~12 minutes.

Step 5

Whisk 4 whole eggs, 0.75 cup sugar, and lemon zest in a heatproof bowl over simmering water.

Step 6

Stir constantly until mixture reaches 160°F (~10 min), then remove from heat.

Step 7

Stir in lemon juice and 0.25 cup butter until smooth and glossy.

Step 8

Pour filling into cooled tart shell. Bake at 350°F until set but still slightly jiggly, ~12 min.

Step 9

Remove from oven and cool to room temperature, then chill 30 minutes.

Step 10

Whisk 4 egg whites and 0.5 cup sugar in a heatproof bowl over simmering water until 160°F.

Step 11

Transfer to stand mixer and whip on high until stiff, glossy peaks form, ~5 minutes.

Step 12

Spread or pipe meringue over chilled tart, making peaks and swirls.

Step 13

Bake at 375°F until meringue is golden brown on peaks, ~8 minutes.

Step 14

Cool to room temperature before serving. Serve within a few hours.