LEMON MERINGUE PIE (tart)

I feel like there could be a whole book dedicated to lemon desserts. Like there's lemon bars, lemon meringue pie, lemon curd, lemon cream pie, lemon cake, lemon squares lemon this and lemon that!

I started my lemon flavored dessert journey with the sweet, smooth, zingy, wonderfully tart, classic English lemon curd. Oh, yumm!

I’m slowly picking my way through the lemon-flavored classic desserts and since I already had the lemon curd on hands, I decided to make an individual serving of lemon meringue pie first, as a treat for my father on Father's day.

Also, because the curd had to be used in other ways than just the spoonfuls I was savouring every-time I opened the refrigerator.

You can also make the curd and crust ahead of time like a day before.. or 2.. to save time. Which in my opinion is a brilliant idea.. that way all you have to do is assemble the tart and get baking!

LEMON MERINGUE TART

INGREDIENTS

FOR THE CRUST:

2 1/2 tablespoons unsalted butter, cold
1/2 cup flour
1 teaspoon sugar
Pinch of salt
1/4 teaspoon white vinegar
2-3 tablespoons cold water

FOR THE LEMON FILLING:

2 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 whole large egg + 1 large egg yolk (save the white for meringue)
1/3 cup freshly squeezed lemon juice

FOR THE MERINGUE:

1 large egg white
1/8 teaspoon cream of tartar
2 teaspoons sugar

DIRECTIONS:

Make the crust: In a medium bowl, add the butter, flour, sugar and salt. Using your fingers, rub the butter into the mixture until combined. Add the vinegar and water, 1 spoonful at a time, until the mix comes together in dough. Shape it into a disk, wrap with plastic wrap and chill it for 20 minutes.
Butter a 6” tart pan with removable bottom. Preheat the oven to 180°. Once the dough is chilled, press it into the pan, making an even layer on the bottom and pressing the dough up the sides of the tart pan. Prick all over with a fork and bake it on a sheet tray for 20-22 minutes, until it is lightly browned. (Can be made 1 day in advance)
Make the lemon curd: In a small bowl, beat together butter and sugar until it is light and fluffy. Add the whole egg > beat well > add the egg yolk > beat until well combined. Next, slowly pour the lemon juice in while beating. Pour the mixture in a sauce pan and cook over low heat for about 7-9 mins, while stirring continuously.
Remove from heat when the mixture thickens and coats the back of a spoon, cover with plastic wrap pressed on the surface. Put in the fridge to chill. (Can be made 1-2 days in advance)
To make the meringue: In a very clean bowl, add the egg white and cream of tartar. Beat until the egg white has very stiff peaks. Add the sugar and beat until just combined.
To assemble the tart: Preheat the oven to 200°. Spread the lemon curd in the crust. Top with the meringue. Bake until the meringue has your desired level of browning. Keep a close eye if using the broiler .