Name: Tarte au Citron Meringuée
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 1 whole Pre-baked pie crust; 1.5 cups Granulated sugar; 0.33 cups Cornstarch; 0.5 cups Cold water; 0.5 cups Lemon juice (freshly squeezed); 1 tbsp Lemon zest; 4 pieces Egg yolks; 0.25 cups Unsalted butter; 4 pieces Egg whites; 0.5 cups Granulated sugar; 0.25 tsp Cream of tartar

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Pre-baked pie crust	1 whole	97	1g	10g	6g
Granulated sugar	1.5 cups	144	0g	37g	0g
Cornstarch	0.33 cups	20	0g	5g	0g
Cold water	0.5 cups	0	0g	0g	0g
Lemon juice (freshly squeezed)	0.5 cups	3	0g	1g	0g
Lemon zest	1 tbsp	0	0g	0g	0g
Egg yolks	4 pieces	2	0g	0g	0g
Unsalted butter	0.25 cups	51	0g	0g	6g
Egg whites	4 pieces	0	0g	0g	0g
Granulated sugar	0.5 cups	48	0g	12g	0g
Cream of tartar	0.25 tsp	0	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Pre-baked pie crust	1 whole	97	1g	10g	6g
Granulated sugar	1.5 cups	144	0g	37g	0g
Cornstarch	0.33 cups	20	0g	5g	0g
Cold water	0.5 cups	0	0g	0g	0g
Lemon juice (freshly squeezed)	0.5 cups	3	0g	1g	0g
Lemon zest	1 tbsp	0	0g	0g	0g
Egg yolks	4 pieces	2	0g	0g	0g
Unsalted butter	0.25 cups	51	0g	0g	6g
Egg whites	4 pieces	0	0g	0g	0g
Granulated sugar	0.5 cups	48	0g	12g	0g
Cream of tartar	0.25 tsp	0	0g	0g	0g

Directions

Step 1
For lemon curd: In a medium saucepan, whisk 1.5 cups sugar and cornstarch. Gradually whisk in cold water, lemon juice, and lemon zest until smooth.
Step 2
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute. Remove from heat.
Step 3
In a small bowl, whisk egg yolks. Slowly whisk about half of the hot lemon mixture into the egg yolks to temper. Then pour the tempered yolks back into the saucepan, whisking constantly.
Step 4
Return to low heat and cook, stirring, for 2 minutes (do not boil). Remove from heat, stir in butter until melted. Pour lemon curd into the pre-baked pie crust. Cover surface with plastic wrap to prevent a skin from forming. Chill for at least 2 hours.
Step 5
For meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 0.5 cups sugar, beating until stiff, glossy peaks form.
Step 6
Spoon or pipe meringue over the chilled lemon curd, spreading to the edges of the crust to seal. Create decorative peaks.
Step 7
Bake at 180°C (350°F) for 10-15 minutes, or until the meringue is golden brown. Alternatively, use a kitchen torch to brown the meringue. Chill for at least 30 minutes before serving.