Lemon Meringue Tart

From johanne killeen, al forno.

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.

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.

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 inch border.

Sprinkle 2 tblsps sugar over lemon pieces.

Fold dough border in over lemon.

fresh lemon juice, sugar, whipping cream, egg yolks, flour, salt, butter, ice water, lemon, egg whites