Lemon Meringue Tart

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar, plus
• 3 tablespoons sugar
• kosher salt
• 6 tablespoons cold unsalted butter, diced
• 2 tablespoons cold vegetable shortening (recommended crisco)
• 1/4 cup ice water
• 4 extra large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 lb unsalted butter, at room temperature (1 stick)
• 1 1/2 cups sugar
• 4 extra-large eggs
• 3 extra-large egg yolks (save the whites for the meringue)
• 1/4 cup finely grated lemon zest (6 to 8 lemons)
• 1/2 cup fresh lemon juice
• 1/8 teaspoon kosher salt

Recipe

• 1 combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes.
• 2 put the flour mixture in the bowl of a food processor fitted with a steel blade.
• 3 add the butter and shortening and pulse about 10 times until the butter is in small bits.
• 4 add the ice water and process until the dough comes together. dump on a well-floured board and form into a disk.
• 5 wrap in plastic and chill for at least 30 minutes.
• 6 meanwhile, preheat the oven to 375 degrees f.
• 7 roll out the dough and fit into a 9-inch tart pan with removable sides.
• 8 don't stretch the dough when placing it in the pan or it will shrink during baking.
• 9 cut off the excess by rolling the pin across the top of the pan.
• 10 line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice.
• 11 bake for 10 minutes.
• 12 remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape.
• 13 bake for another 15 to 20 minutes, until lightly browned.
• 14 set aside to cool.
• 15 raise the oven temperature to 425 degrees f.
• 16 for the lemon filling:.
• 17 cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute.
• 18 on low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. don't worry; it will look curdled.
• 19 pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
• 20 whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly.
• 21 don't allow it to boil! it will be 175 degrees f on an instant-read thermometer.
• 22 pour into a bowl and cool to room temperature.
• 23 for the meringue:.
• 24 whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy.
• 25 with the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
• 26 immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip.
• 27 be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking.
• 28 bake for 3 to 5 minutes, until the meringue is lightly browned.
• 29 cool to room temperature.