Ingredients

• All-purpose flour - 1 ¼ cups
• Cold unsalted butter - ½ cup
• Granulated sugar - ¾ cup
• Salt - ¼ teaspoon
• Ice water - 2-3 tablespoons
• Egg yolks - 4
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Cornstarch - ¼ cup
• Water - 1 cup
• Egg whites - 4
• Powdered sugar - ½ cup
• Cream of tartar - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   To make the crust, combine flour, sugar, and salt in a bowl.

3. 3.

   Cut in cold butter until the mixture resembles coarse crumbs.

4. 4.

   Add ice water gradually until the dough comes together.

5. 5.

   Roll out the dough and fit into a 9-inch tart pan. Prick the bottom with a fork.

6. 6.

   Blind bake the crust for 15 minutes; remove weights and bake for another 10 minutes.

7. 7.

   For the lemon filling, whisk together egg yolks, lemon juice, lemon zest, cornstarch, and sugar in a saucepan.

8. 8.

   Add water and cook over medium heat until thickened, stirring constantly.

9. 9.

   Pour the lemon mixture into the baked crust.

10. 10.

    For the meringue, beat egg whites with cream of tartar until soft peaks form.

11. 11.

    Gradually add powdered sugar and beat until stiff peaks form.

12. 12.

    Spread meringue over the lemon filling, sealing edges to the crust.

13. 13.

    Bake for 10-12 minutes until the meringue is golden brown.

14. 14.

    Cool completely before serving.

Nutritional Facts