Ingredients
Method
Preparing the Tart Crust
- Sift together the flour and powdered sugar in a large mixing bowl.
- Cut the cold butter into cubes and mix into the flour and sugar mixture until it resembles fine sand.
- Add the whole egg and mix until it just starts to come together.
- Knead the dough on a clean countertop until smooth.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Roll out the chilled dough on a floured surface and transfer it into a tart pan.
- Dock the crust and freeze for a minimum of 20 minutes.
- Bake the tart shell at 170°C (340°F) for 20 minutes or until golden brown.
- Allow crust to cool on a rack.
Making the Lemon Filling
- In a bowl, mix the eggs and half of the powdered sugar until lightened.
- Incorporate corn starch into the egg mixture and whisk until smooth.
- Boil lemon juice, remaining butter, and sugar in a saucepan.
- Slowly pour the hot lemon mixture into the egg mixture while whisking.
- Transfer back to saucepan and cook while stirring for about 10 minutes until thickened.
- Pour the lemon filling into the tart shell and refrigerate to set.
Creating the Meringue Topping
- Bring water and granulated sugar to a boil in a saucepan for sugar syrup.
- Whisk egg whites in a stand mixer until soft peaks form.
- Pour hot syrup into egg whites while whisking on low speed.
- Continue whisking until meringue is thick and cool to the touch.
- Transfer meringue to a piping bag and decorate the tart, toasting with a torch if desired.
Notes
Use fresh lemons for best flavor. Make sure all ingredients are at room temperature. Store in refrigerator covered loosely with foil for up to three days.