Eggs are essential to this tart tart from Robyn Luckhaus at Luckhaus & Brubaker Sweets & Treats. (And so is a candy thermometer, if you want to get the meringue right.)

For the shell:

1/2 cup butter

1/4 cup powdered sugar

1 egg

1 cup, plus 1/8 tablespoon cake flour


Cream butter and sugar together until smooth. Add egg, slowly add flour. Wrap dough and chill for at least 2 hours.

Roll dough into 10-inch disk and line a tart pan. Cover dough with saran wrap or foil; use baking beads or baking weights to help shell keep its shape. Cook about 12 minutes at 350 degrees, or until golden brown. Let cool completely.


For the curd:

1 cup egg yolks

1-1/2 cups sugar

1 cup fresh lemon juice

2 tablespoons lemon zest

1 cup butter


Combine all ingredients, except the butter, in metal bowl. Place bowl over boiling pot of water. Cook over water while whisking about 30 minutes, or until thickened. Remove from heat and stir in butter; cool completely.


For the meringue:

1 cup egg whites

1/2 cup water

1/2 cup corn syrup

1-3/4 cups sugar


Place whites in bowl of mixer with whip attachment. Whip whites until medium-stiff peaks form. Combine water, corn syrup and sugar in pot. Cook on stove top until candy thermometer reads 240 degrees. Slowly pour cooked sugar into egg whites, while whipping on high. Continue to whip until whites become glossy and cool. Portion the curd into the tart shell and cover with meringue. Toast your meringue with a pastry torch or place in 350-degree oven until it browns.