Advance preparation is one of the keys to success in making this Lemon Meringue Tart recipe. Have all ingredients pre-measured and ready to use.

The bowl in which you whip egg whites should be completely grease-free. Even the tiniest bit of grease (or egg yolk) will cause the egg whites to break down.

For a no-weep meringue topping, pre-cook the meringue. Uncooked meringue is unstable. The best way to stabilize is to cook it before putting it on the pie.

INGREDIENTS 

Pie Crust
1 cup plus 2 tablespoons all purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water

Lemon Curd

2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice

1 1/2 lemons, zested
6 tablespoons (3 ounces) cold unsalted
butter, cut into 6 pieces

DIRECTIONS
For the Crust

Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.

For the Curd
Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture. When the eggs are foamy and have thickened, add the lemon juice. Whisk until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

Turn off the heat and leave the bowl over the water. Whisk in the butter a few pieces at a time. The curd may loosen slightly, but it will thicken and set as it cools. Pour the warm curd into the tart crust and place the pan on a baking sheet.

For the Meringue