A buttery pate sucree shell filled with silky lemon curd that strikes the perfect balance between tart and sweet, topped with clouds of torched Italian meringue.
A patisserie-worthy tart that will impress everyone.
In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until pea-sized crumbs form. Add egg yolk and ice water; pulse until dough just comes together. Press into a disc, wrap, and refrigerate 1 hour.
Roll dough to 1/4-inch thickness and line a 9-inch tart pan. Prick the bottom with a fork. Line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 more minutes until golden.
Whisk together eggs, sugar, lemon juice, lemon zest, and a pinch of salt in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat and strain through a fine-mesh sieve. Stir in the melted butter until smooth.
Pour the lemon curd into the baked tart shell and smooth the top. Bake at 350°F (175°C) for 10 minutes. Let cool completely, then refrigerate for at least 2 hours until fully set.
Heat sugar and 1/3 cup water to 240°F (115°C). Meanwhile, beat egg whites with cream of tartar until soft peaks form. Slowly pour the hot syrup into the whites while beating continuously. Add vanilla and beat until stiff, glossy peaks form.
Pipe or spoon the meringue over the chilled tart, creating dramatic peaks. Use a kitchen torch to toast the meringue until golden brown in spots. Let rest 10 minutes, then slice and serve. The contrast of silky curd, crisp shell, and airy meringue is pure magic.
