Lemon Tart with Meringue

• All-purpose flour1 1/2 cups
• Unsalted butter, cold1/2 cup
• Granulated sugar1/4 cup
• Ice water3-4 tbsp
• Lemon zest2 tbsp
• Lemon juice1/2 cup
• Large eggs4
• Sweetened condensed milk1 can (14 oz)
• Egg whites3
• Cream of tartar1/4 tsp
• Saltpinch
• Black pepperpinch

Steps

1. 1

   For the crust: In a bowl, combine flour and sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

2. 2

   Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

3. 3

   Remove parchment and weights, then bake for another 10-12 minutes until lightly golden. Let cool slightly.

4. 4

   For the filling: In a bowl, whisk together lemon zest, lemon juice, eggs, and sweetened condensed milk until smooth.

5. 5

   Pour the lemon filling into the pre-baked tart shell. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set but still has a slight wobble in the center.

6. 6

   While the tart bakes, prepare the meringue: In a clean, dry bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 1/4 cup sugar (not listed, assuming user has basic sugar) while beating until stiff, glossy peaks form.

7. 7

   Once the tart is out of the oven, spread the meringue evenly over the top, ensuring it touches the crust to prevent shrinking. Use a spoon or spatula to create decorative peaks.

8. 8

   Broil the tart for 1-2 minutes, watching very closely, until the meringue is lightly golden brown. Let the tart cool completely before serving.

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