Nothing quite compares to the symphony of textures at play in a lemon meringue tart: a buttery shortbread crust, the tart and luscious lemon curd, and the pillowy meringue. I like to use a combination of Meyer lemons and regular lemons, but use what you have.

Lemon Meringue Tart

For the Crust

1 stick butter, cut into pieces

1 cup flour

1/3 cup powdered sugar

Salt

Ice water, if needed

1. Preheat the oven to 350 degrees.

2. Make the crust: Add the flour, sugar, butter, and salt into a food processor. Pulse together until crumbly. If needed, add a teaspoon of iced water at a time until it has the texture of sand. Press with hands into a 9-inch tart pan and chill for 15 minutes.

3. Bake the shell for 20 minutes and allow to cool.

Lemon Curd

10 tablespoons unsalted butter, cut into pieces

1/2 cup granulated sugar

1 cup lemon juice (I mix Meyer and regular)

2 whole eggs

6 yolks (save 4 egg whites)

Pinch of salt

2 Teaspoons lemon zest

1. Prepare the eggs and egg yolks and whisk together until combined in a bowl, (reserve 4 egg whites.) In a heavy saucepan, melt the butter in the pan with the sugar over medium-low heat until dissolved. Add the lemon juice, 2 whole eggs, egg yolks, and salt. Cook over medium-low heat until thickened, about 7 to 9 minutes. Push through fine-mesh sieve and fold in lemon zest.

2. Fill the cooled tart shell with the lemon curd, and bake for 25-30 minutes until set. Turn the oven to 400 degrees for meringue.

For the Meringue

4 egg whites

1 cup granulates sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Pinch of salt

1 Tablespoon finely grated lemon zest

1. Fill a medium saucepan with an inch of water and come to a boil. Place the eggs, sugar, cream of tartar, and salt into the metal bowl of a kitchen aid. Set the bowl over the bubbling water, and whisk constantly for about 3 minutes, until the mixture is frothy and sugar has dissolved and isn’t grainy.

2. Transfer the bowl to the kitchen aid and continue whisking using the whisk attachment on medium-low speed and increasing to high, until stiff, fluffy peaks form. Do not overbeat.

3. Using a spatula, spread the meringue onto the cooled tart shell. Swirl a design, if desired. Place into the oven for 5-8 minutes until lightly browned. Lightly grate lemon zest all over.

4. Set aside to cool completely and then serve.