Lemon Meringue Tart - shortcrust pastry

Method

• Preheat the oven to 400F (200C).
• Fit the pastry into a 9 inch (23cm) tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough.
• Prick the dough with a fork.
• Line with wax paper and fill with baking beans.
• Chill for 30 minutes.
• Place on a baking sheet and bake for 10 minutes, until the dough looks set.
• Remove the paper and the beans and bake until the dough is crisp and golden brown, about 10 minutes more.
• Transfer to a wire rack.
• Reduce the oven temperature to 350F (180C).
• Meanwhile, to make the filling, grate the zest from 2 of the lemons.
• Juice the lemons: you should have 3/4 cup of juice.
• Whisk 3/4 cup of the sugar, the egg yolks, and cornstarch together in a bowl until the mixture is pale yellow.
• Gradually whisk in 1 cup water and the lemon juice.
• Add the butter.
• Pour into a saucepan.
• Bring to a simmer over medium heat, stirring constantly, until simmering and thickened.
• Reduce the heat to low and let bubble for 30 seconds.
• Strain through a wire sieve.
• Stir in the zest.
• Spread evenly in the tart shell.
• Beat the egg whites in a large bowl with an electric mixer until foamy.
• Add the cream of tartar and beat until soft peaks form.
• Beat in the remaining 1/2 cup sugar, a tablespoon at a time, until the meringue is thick and glossy.
• Spread the meringue over the hot filling, being sure that it touches the pie crust on all sides.
• Place the tart on a baking sheet.
• Bake for 1215 minutes until the meringue is tinged light brown.
• Transfer to a wire rack and let cool completely.
• To slice, dip a thin, sharp knife into a tall glass of hot water before each slice.