Ingredients 1 premade pie crust 4 eggs, divided 1 ½ cups white sugar 2 ½ sticks unsalted butter 1 cup lemon juice
Directions Line pie pans with crust and bake at 350 F for 15 minutes until golden brown. Line the tart with parchment paper and weigh it down with raw rice or beans to prevent collapse.
Combine ¼ cup sugar, 2 whole eggs, and 2 egg yolks in a bowl and whisk for 1 minute. Boil lemon juice and ½ cup sugar.
Add hot lemon juice to egg mixture and whisk for 30 seconds. Return the mixture to the sauce pan and boil over medium heat.
Fill each tart crust with lemon cream and freeze for 30 minutes. Bring 2 egg whites left over from the cream to medium peaks in a stand mixer on medium speed.
Meanwhile, heat ¾ cup white sugar and ¼ cup water to 250 F on the burner. After reaching this temperature, pour sugar syrup over egg whites and whisk on high speed until it cools and forms a stiff peak. This is pie meringue.
Pipe meringue on chilled lemon tart. Optional: toast meringue with a tiny blow torch. Serve lemon meringue pie.