Instructions
- Preheat oven to 350°F (175°C).
- To make the Pâte Sablée Crust, combine Flour, Powdered Sugar, and Salt in a food processor. Pulse in Butter until mixture resembles coarse crumbs. Mix in Egg Yolk and Ice Water until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Roll out dough and place in a 9-inch tart pan with removable bottom. Prick the bottom with a fork and bake for 18-22 minutes, or until golden brown. Let cool completely.
- To make the Meyer Lemon Curd, whisk together Sugar, Cornstarch, and Salt in a saucepan. Add Water and cook over medium heat, stirring constantly, until thickened. Stir in Meyer Lemon Juice, Meyer Lemon Zest, and Egg Yolks. Cook for 1 minute more. Remove from heat and whisk in Butter until smooth. Strain through a fine-mesh sieve.
- Pour Meyer Lemon Curd into baked tart shell.
- To make the Brown Butter Italian Meringue, cook Sugar and Water in a saucepan over medium heat until it reaches 240°F (115°C) on a candy thermometer. While the sugar syrup is heating, beat Egg Whites with Cream of Tartar until soft peaks form. Slowly pour hot sugar syrup into Egg Whites, beating constantly until stiff, glossy peaks form. Beat in browned Butter.
- Spread Italian Meringue over Meyer Lemon Curd, creating swirls and peaks. Use a kitchen torch to lightly brown the meringue.
- Let cool completely before serving.
