Lemon Meringue Tarts - Alton Brown

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, chilled and sliced into very thin pats
• 1/4 cup ice water
• 4 large egg yolks, reserve whites for meringue
• 1/3 cup cornstarch
• 1 1/3 cups sugar
• 1 1/2 cups water
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter
• 1/2 cup lemon juice, plus 1 tablespoon lemon zest
• 4 large egg whites
• 1/2 cup plus 2 1/2 teaspoons sugar
• 1/2 teaspoon cream of tartar