Lemon Meringue Tart

Lemon Meringue Tart Recipe

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup confectioners' sugar
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 1 cup coconut meringue (see below)

Coconut Meringue:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup shredded coconut

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into a crumbly mixture.
4. Gradually add confectioners' sugar and continue blending until mixture resembles coarse crumbs.
5. Press the mixture evenly into the bottom of a 9-inch tart pan with a removable bottom.
6. Bake for 20-25 minutes, or until golden brown.

Lemon Filling:

1. In a separate bowl, whisk together granulated sugar, eggs, and lemon juice.
2. Pour the filling over the baked pastry crust.
3. Return to the oven and bake for an additional 15-20 minutes, or until the filling is set.

Coconut Meringue Topping:

1. In a clean bowl, beat egg whites and granulated sugar until stiff peaks form.
2. Add vanilla extract and shredded coconut; mix well.
3. Spread meringue over the cooled tart and toast with a kitchen torch or under the broiler for 30 seconds to 1 minute.

To Serve:

Cut into wedges and serve chilled, garnished with additional toasted coconut flakes if desired.