Instructions
- Make the Pâte Sucrée: Combine flour, powdered sugar, and salt. Cut in cold butter until sandy. Add egg yolk and ice water, mixing until dough forms. Flatten, wrap, and chill for at least 1 hour.
- Roll out dough and press into a 9-inch tart pan with removable bottom. Prick with a fork, chill for 30 minutes, and blind bake at 350°F (175°C) for 15-20 minutes. Let cool completely.
- Make the Lemon Curd: In a heatproof bowl set over simmering water (double boiler), whisk together lemon juice, sugar, egg yolks, and lemon zest. Cook, stirring constantly, until thickened. Remove from heat and whisk in butter until smooth. Strain through a fine-mesh sieve. Pour into baked tart shell and chill for at least 2 hours.
- Make the Italian Meringue: Combine sugar and water in a saucepan and cook to 240°F (115°C) on a candy thermometer. While sugar cooks, beat egg whites and cream of tartar until soft peaks form. Slowly pour hot sugar syrup into egg whites, beating continuously until stiff, glossy peaks form and the bowl is cool to the touch.
- Spread Italian meringue over chilled lemon curd. Use a kitchen torch to lightly brown the meringue.
