Ingredients:
- 1 ¾ cups (210g) all-purpose flour, plus more for dusting
- ½ cup (115g) unsalted butter, cold and cut into cubes
- ¼ cup (60ml) ice water
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon (1g) salt
- 1 cup (200g) granulated sugar
- Zest and juice of 2 large lemons (or equivalent of the “Lemonzilla” lemon if it's exceptionally juicy – aim for about ¾ cup juice)
- ½ cup (115g) unsalted butter, cut into cubes
- 4 large egg yolks
- 2 large eggs
- Pinch of salt
- 4 large egg whites
- ¾ cup (150g) granulated sugar
- ¼ teaspoon (1g) cream of tartar
- ½ teaspoon (2.5ml) vanilla extract
Instructions:
- Make the Sweet Pastry: Combine flour, sugar, and salt. Cut in butter until it resembles coarse crumbs. Add ice water and mix until dough comes together. Flatten into a disk, wrap in plastic wrap, and chill.
- Roll and Blind Bake the Crust: Roll out dough and press into the tart pan. Prick the bottom with a fork. Line with parchment paper, fill with pie weights, and bake. Remove weights and bake until golden brown.
- Prepare the Lemon Curd: Combine sugar, lemon zest, lemon juice, butter, egg yolks, eggs, and salt in a double boiler. Cook, stirring constantly, until thickened.
- Assemble the Tart: Pour lemon curd into the baked tart shell and spread evenly.
- Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in vanilla extract.
- Top with Meringue and Bake or Torch: Spread meringue over the lemon curd, creating swirls and peaks. Bake or use a kitchen torch to brown the meringue.
- Chill and Serve: Let the tart cool completely and chill before serving.