Lemon Italian Meringue Tart

In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, then bring to a boil. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.

While the syrup is heating, beat the egg whites and cream of tartar in a clean bowl until soft peaks form.

Gradually pour the hot sugar syrup into the egg whites while beating on low speed. Increase the speed and beat until stiff, glossy peaks form and the meringue has cooled.

Assemble the Tart:

Spread or pipe the meringue over the chilled lemon filling. Use a spatula or spoon to create decorative swirls.

Toast the meringue with a kitchen torch until golden brown.

Serve:

Slice and serve your Lemon Italian Meringue Tart chilled or at room temperature. Enjoy!