Lemon Meringue Tart | Blue Jean Chef - Meredith Laurence

Ingredients

• 9- inch tart pan with removable bottom
• 1½ cups all-purpose flour
• ½ cup sugar
• pinch salt
• ¾ cup unsalted butter (cold and cut in pieces)
• 3 to 4 tablespoons cold water
• 4 eggs
• 1 egg yolk
• 1¼ cups sugar
• ¾ cup fresh lemon juice (about 5 lemons)
• zest of 1 lemon
• 6 tablespoons butter (sliced)
• 4 egg whites (room temperature)
• 1 cup sugar
• ½ teaspoon cream of tartar