Lemon Meringue Tart

• 1 None frozen tart shell, thawed
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1/3 cup cornstarch
• 2 tbsp all-purpose flour
• 2 None egg yolks
• 2 1/2 tbsp butter
• 1 None lemon, zested
• None None Meringue
• 3 None egg whites
• 1/2 cup granulated sugar
• 1 tsp lemon juice

1. Preheat oven to 400u0b0F.
2. Line tart shell with parchment paper and pie weights. Blind bake for 10 mins. Remove paper and pie weights. Bake for another 5 mins, until golden. Let cool.
3. Meanwhile, bring 1 cup water, lemon juice, sugar, cornstarch and flour to a boil, stirring constantly. Simmer for 3 mins. Beat in egg yolks, butter and lemon zest. Let cool slightly. Transfer to tart shell and chill until set.
4. To make the meringue, beat egg whites to soft peaks. Gradually add sugar, beating, until sugar dissolves and meringue is stiff, thick and glossy. Beat in lemon juice. Spoon on top of firm filling and bake for 5-10 mins, until toasted.

shell, lemon juice, sugar, cornstarch, flour, egg yolks, butter, lemon, meringue, egg whites, granulated sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25958 (may not work)