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1
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes.
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2
Put the flour mixture in the bowl of a food processor fitted with a steel blade.
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3
Add the butter and shortening and pulse about 10 times until the butter is in small bits.
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4
Add the ice water and process until the dough comes together.
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5
Dump on a well-floured board and form into a disk.
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6
Wrap in plastic and chill for at least 30 minutes.
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7
Meanwhile, preheat the oven to 375 degrees F.
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8
Roll out the dough and fit into a 9-inch tart pan with removable sides.
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9
Don't stretch the dough when placing it in the pan or it will shrink during baking.
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10
Cut off the excess by rolling the pin across the top of the pan.
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11
Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice.
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12
Bake for 10 minutes.
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13
Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape.
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14
Bake for another 15 to 20 minutes, until lightly browned.
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15
Set aside to cool.
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16
Raise the oven temperature to 425 degrees F.
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17
For the lemon filling:.
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18
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute.
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19
On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt.
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20
Don't worry; it will look curdled.
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21
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
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22
Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly.
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23
Don't allow it to boil!
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24
It will be 175 degrees F on an instant-read thermometer.
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25
Pour into a bowl and cool to room temperature.
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26
For the meringue:.
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27
Whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy.
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28
With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
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29
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip.
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30
Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking.
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31
Bake for 3 to 5 minutes, until the meringue is lightly browned.
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32
Cool to room temperature.
