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Lemon Meringue Tart, the Most Extraordinary
Ingredients
  • subheading: FOR THE CRUST:
  • 1 ⅔ cup unbleached, all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup slivered almonds
  • 10 tablespoons (1 ¼ sticks) chilled, unsalted butter, cut in ½-inch cubes
  • 1 large egg, lightly beaten
  • subheading: FOR THE LEMON CREAM:
  • 1 cup granulated sugar
  • Zest of 3 organic lemons, finely grated
  • 4 large eggs
  • ¾ cup lemon juice, freshly squeezed (4 to 5 lemons)
  • 2 sticks plus 5 tablespoons unsalted butter, cut in 1-inch pieces and softened
  • subheading: FOR THE MERINGUE:
  • 4 large egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • 1 cup granulated sugar
  • Confectioners' sugar, for finishing
Steps
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