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1
Unfold and stack piecrusts on a lightly floured surface.
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2
Roll into 1 (12-inch) circle.
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3
Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep).
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4
Prick bottom and sides of piecrust with a fork.
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5
Freeze 10 minutes.
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6
Line piecrust with parchment paper; fill with pie weights or dried beans.
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7
Bake at 425 for 10 minutes.
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8
Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
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9
Pour Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling.
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10
Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling.
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11
Chill at least 4 hours.
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12
Beat cream and sugar at medium speed with an electric mixer until soft peaks form.
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13
Dollop on top of tart.
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14
Garnish, if desired.
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15
Lemon Meringue Pie Filling:.
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16
Whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan.
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17
Whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat.
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18
Bring to a boil, and boil, whisking constantly, 1 minute.
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19
Remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.
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20
Tangy Lemon Tart Filling:.
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21
Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter.
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22
Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly.
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23
Remove from heat, add food coloring, and let stand 10 minutes.
