Meringue lemon tarte

Ingredients

Dough

For an 8- to 9-inch shell.

 1 cup flour, scooped and leveled

 1 1/2 tablespoons granulated sugar

 1/8 teaspoon plus a pinch salt

 8 tablespoons chilled butter diced

 3 to 4 1/2 tablespoons cold water

 1 egg yolk

Lemon curd

 1 cup white sugar

 2 tablespoons all-purpose flour
 3 tablespoons cornstarch
 1/4 teaspoon salt
 1 1/2 cups water
 2 lemons, juiced and zested
 2 tablespoons butter
 4 egg yolks, beaten

Meringue

 4 egg whites
 6 tablespoons white sugar

Directions
To make the dough: Place the flour in the bowl and mix in the sugar and salt. Add the butter and, with
the tips of your fingers, rapidly rub them together with the dry ingredients until the fat is broken into
bits the size of small oatmeal flakes. Do not overdo this step as the fat will be blended more thoroughly
later.

Add the water and the egg yolk and blend quickly with one hand, fingers held together and slightly
cupped, as you rapidly gather the dough into a mass. Sprinkle up to 1 tablespoon more water by
droplets over any unmassed remains and add them to the main body of the dough. Then press the
dough firmly into a roughly shaped ball. Let the dough rest for 20 minutes.
Preheat the oven at 350. Once the dough rested, roll it down one 1 inch larger than your 9 inch round
pan. Grease your mold with butter then drop the disk of dough in and then shape it. Poke the dough
with a fork, cover the inside of the pie with parchment paper and weights. Bake it of until golden.

To Make Lemon Filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until
mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2
cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a
boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling
into baked pastry shell previously baked.

Preheat the oven at 350

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar
gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the
edges at the crust.

Bake in preheated oven meringue is golden brown. Enjoy