Lemon Meringue Tart

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   1) For curd: Combine lemon juice, sugar, cream and yolks in small saucepan and whisk to combine; cook over medium-low heat until mixture thickens, stirring constantly, about 7 minutes; immediately transfer to bowl; press plastic wrap onto surface to prevent skin from forming; chill until cold, at least 2 hours.

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   2) For crust: Combine flour, 2 tblsps sugar and salt in processor; add chilled butter and process using on/off turns until mixture resembles coarse meal; gradually add 3 tblsps ice water and blend using on/off turns until mixture forms moist clumps; if dough is too dry, add more water by teaspoonfuls; gather dough into ball; flatten into 8-inch disk; wrap in plastic; chill 1 hour.

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   3) Preheat oven to 450F; roll out dough on lightly-floured surface to 12-inch round; Transfer to large baking sheet; sprinkle dough with 2 tblsps sugar; place lemon pieces on dough, leaving 1 1/2 inch border; sprinkle 2 tblsps sugar over lemon pieces; fold dough border in over lemon pieces; press edges lightly to seal; bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes; cool tart completely; (Can be made 4 hours ahead).

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   4) For meringue: Preheat oven to 450F; beat egg whites in medium bowl until soft peaks form; add sugar and beat until mixture is stiff but not dry.

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   5) Spread lemon curd over lemon pieces, covering completely; spread meringue over, covering curd completely and sealing to crust edges; bake until meringue is golden, about 5 minutes; transfer tart to platter.

No additional tips available.