Shortbread Lemon Meringue Tart

Ingredients:

Lemon Filling

• 4 Large Western Family Eggs
• 1 Tbsp lemon zest (about 1 lemon)
• 1/3 cup fresh lemon juice (1-2 lemons)
• 1 Tbsp Orange Zest (1 orange)
• 1 1/2 cups Granulated Sugar
• 1/3 cup Western Family Salted Butter, melted

Shortbread Crust

• 2 cups Western Family All-Purpose Flour
• 1/2 cup Powdered Sugar
• 3/4 cup Western Family Salted Butter, cold and cut into cubes

Meringue Topping

• 4 Large Western Family Egg Whites
• 1/4 tsp Cream of Tartar
• 1/4 cup Sugar

Directions: Use an 11" tart pan.

1. Lemon Tart
• Preheat oven to 350F.
• In a blender, combine eggs, lemon zest, lemon juice, orange zest, and granulated sugar. Blend on high until smooth. Pour in butter and blend on high until smooth. Set aside.
• In a large bowl, combine flour and powdered sugar. Dump in cold butter cubes, and with a pastry blender cut in butter until the texture is sand-like and fine.
• Place an 11” tart pan on a baking sheet. Pour crust mixture into pan and press firmly into the bottom and up the sides of the pan until evenly pressed.
• Pour lemon filling onto crust and bake for 30 minutes. Allow to cool before adding meringue topping.
2. Meringue Topping
• While eggs are still cold, separate the whites from the yolks. Then let whites reach room temperature.
• Preheat oven to 350F.
• Pour egg whites into very clean/grease-free bowl. With a hand mixer, whip egg whites until glossy and smooth, then add the cream of tartar.
• Slowly add the sugar to the egg whites, a little at a time, whipping after each addition until sugar is fully incorporated. Whip on high until stiff peaks form.
• With a piping tip and filled piping bag, pipe meringue onto lemon tart. Or spread meringue onto tart with a spatula. Place 4” under the heat element in oven and bake for 10-15 minutes until meringue is perfectly golden. Remove from oven, allow to cool and enjoy!