Bring the mixture to a boil and cover the pan with a lid. Place the sugar, water, and cream of tartar in a saucepan and place over medium heat.Place the egg whites in a clean bowl and beat with electric mixers until they develop soft peaks.When the lemon tart is chilled, make the meringue.When cool, cover and place in the refrigerator to chill. Remove from the oven and let cool to room temperature. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes.Stir in the heavy cream and vanilla and then pour the curd into the warm crust.Add the butter pieces and cook over medium-low heat, stirring constantly with a whisk, until the curd thickens, about 6 minutes.Add the lemon juice and salt and whisk until well combined, about 30 seconds. In a medium saucepan whisk together the egg yolks, whole eggs and sugar until combined.Place the tart back in the oven and continue to bake the crust until the edges start to brown, another 5-8 minutes. Take the tart out of the oven and remove the beans and parchment from the crust. Bake the crust in the preheated oven for 15 minutes.Lay a sheet of parchment paper over the crust and fill it with beans.Sprinkle the mixture into a 9 inch round tart pan with removable bottom and press firmly with your fingers into an even layer over the entire pan bottom and up the sides. Add the butter pieces and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Put the flour and powdered sugar in a food processor and process briefly, about 2 seconds.As rich as it is, a little goes a long way so share share share! This tart will keep for several days, covered and refrigerated. If you prefer to use a thermometer for accuracy, do it! You’ll want to take the syrup off of the heat as soon it reaches 240 degrees, in that case. As soon as the syrup is firm yet still very pliable, I take it off of the heat. When the syrup hits the water and cools down, it firms up. I don’t use one when I make it – I prefer to test the syrup as it cooks by adding a little bit to a cup of room temperature water. Most Italian Meringue recipes will call for a candy thermometer. This meringue is nice because it’s very stable as well as safer to eat, seeing as boiling hot syrup essentially cooks the egg whites as it’s beaten into them. An Italian meringue is made by beating hot sugar syrup into egg whites, and continuing to beat until stiff peaks form. Some will say that Italian meringue is the most difficult to make, but I don’t agree. A swiss meringue would work nicely, but I love to make Italian meringues. ![]() ![]() A traditional baked meringue wouldn’t have worked very well for this as the bake time is too short for the setting of the curd. There are a few types of meringue that you can make. ![]() All together it’s nothing short of magical. The sweet clouds of marshmallow-like fluff make such a lovely foil to the crisp buttery crust and the tart filling. The meringue may just be my favorite part, and that’s saying something seeing as super sweet things aren’t really my jam. It is then baked to set it into the crust and then chilled before the meringue topping is added. The filling is tart lemon curd that is cooked on the stove top first, then has cream and vanilla mixed in to cut the tartness down to just the right level. This tart has a simple shortbread crust that is simple to make and has the perfect texture. I realized that my favorite lemon bar recipe met two of these three requirements, so I transformed into a tart and added a luscious pile of Italian meringue to the top.
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