Lemon Meringue Tart - cooking recipe

Ingredients

1 None refrigerated pie crust
1/2 cup lemon juice
2/3 cup sugar
1/3 cup cornstarch
2 tbsp flour
2 None egg yolks
2 tbsp butter
1 None lemon, peel finely grated
None None FOR THE MERINGUE
3 None egg whites
2/3 cup sugar
1 tsp vinegar or lemon juice

Preparation

Preheat the oven to 400\u00b0F.
Place pastry into a 9-inch tart pan with removable bottom or a pie plate; trim edges. Fill with scrunched foil. Bake for 10 mins. Remove foil and bake another 5 mins, until golden.
Combine 1 cup water, lemon juice, sugar, cornstarch and flour in a medium saucepan on medium heat. Bring to a boil, stirring, until mixture thickens. Reduce heat to low; simmer 3 mins. Beat in yolks, butter and lemon peel. Cool slightly. Pour into pie crust.
Refrigerate until firm.
For the meringue, beat egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves and foam is firm, thick and glossy. Beat in vinegar.
Pipe or spoon meringue onto chilled filling making peaks as you go. Bake for 5-10 mins, until lightly browned.