Lemon Tart with Toasted Swiss Meringue

Ingredients

• 2 ½ cups all-purpose flour
• 14 tablespoons cold butter
• 1 cup powdered sugar
• 1 egg yolk
• 1- 2 tablespoons ice-cold water
• 4 large eggs
• ¾ cup granulated sugar
• 2/3 cup fresh lemon juice + zest
• ½ cup heavy whipping cream
• 2 teaspoons LorAnn Lemon Bakery Emulsion
• 2 teaspoons LorAnn Organic Madagascar Vanilla Extract
• 5 Large egg whites
• 2-1/3 cups of sugar