I Made My Favorite Lemon Meringue Tart From Scratch

Instructions

1. Combine flour, almond meal, powdered sugar, salt, lemon zest in a food processor, pulse to combine.
2. Add the chilled butter to the food processor, and pulse until sandy. Add the egg, egg yolk, vanilla, and pulse until the dough comes together in a ball.
3. Shape and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. Butter tart pan. Lightly flour the work surface, and roll the dough out to about ¼-inch thick. Carefully transfer to the tart pan. Press the dough down and to the sides and trim the edges. Dock the crust with a fork and refrigerate for another 30 minutes. Preheat the oven to 350°F
5. Bake the tart for 45 minutes and transfer the tart pan to a cooling rack when done.
6. Zest lemons, and heat lemon juice, zest, salt, and sugar in a saucepan over medium-low heat until sugar is dissolved.
7. Combine and mix eggs and egg yolks in a bowl, slowly add the hot lemon mixture until combined. Return to the saucepan over low heat, add corn starch, and whisk continuously until thickened. Skim off foam on the surface, making sure not to let it boil.
8. Turn off heat and add in butter, stirring until combined, and adjust the sweetness you like. Strain lemon curd and let cool slightly with a plastic wrap touching the surface.
9. Pour lemon curd into the tart shell and smooth the top with a spatula.
10. Let the lemon tart sit in the fridge for a few hours or overnight until set, and decorate as you like.