Lemon Meringue Tart

To create the crust, sift flour and salt together in a bowl, then set aside. Place butter in an electric mixer and beat until soft, then add sugar and beat until light and fluffy. Slowly add egg and beat until thoroughly combined. Add flour all at once and mix just until combined. 2. Flatten dough into a disk, cover with plastic wrap, and chill in the refrigerator for 30 minutes. 3. Grease an 8-9-inch false bottom tart pan. Press the dough into the pan, making sure the dough is evenly distributed throughout the bottom and up the sides. Prick the bottom of the dough with the tines of a fork and allow to chill in the refrigerator for 20 minutes. 4. Preheat oven to 400˚. Line unbaked crust with foil and fill evenly, to the top with beans or rice. Bake until lightly browned, 20-25 minutes. Remove from oven and let cool. 5. While crust is baking make the lemon filling. Place a metal bowel over a saucepan of simmering water over medium heat. In the metal bowl, whisk together eggs, sugar, and lemon juice until well blended. Whisk constantly, until thick and pale in color, about 10 minutes. Remove from heat and whisk in butter pieces until they are melted and blended in completely. Stir in lemon zest and pour the mixture immediately into baked crust. 6. Reduce oven heat to 350˚. Bake tart until filling is firm but still wobbly towards the center, about 10 minutes. 7. Meanwhile, to create the meringue, use an electric mixer to whisk egg whites until foamy. Add cream of tartar and vanilla and continue beating until soft peaks form. Slowly add sugar and continue to whisk until stiff peaks form. 8. Using a spatula, pour meringue over the entire surface of the hot tart. Cover right up to the crust making sure there are no gaps. Using the back of a spoon, swirl meringue into decorative peaks. Return tart to oven until lightly browned, 10-15 minutes. 9. Allow to cool, then serve. (Any leftovers should be stored in the refrigerator.)