Lemon Italian Meringue Tart

In a food processor, pulse flour and sugar until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and 1 tablespoon ice water. Pulse until the dough comes together. Add more water if needed, 1 teaspoon at a time.

Form the dough into a disk, wrap in plastic, and chill for 30 minutes.

Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges, prick the base with a fork, and chill for 15 minutes.

Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and bake for another 10 minutes, or until golden. Let cool.

Make the Lemon Filling:

In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat.

Add the butter and whisk continuously until the mixture thickens and coats the back of a spoon (about 5-7 minutes).

Strain the lemon curd through a sieve for a smooth texture, then pour it into the cooled tart crust. Chill in the refrigerator for at least 2 hours.

Prepare the Italian Meringue: