*2 tablespoons powdered sugar
*2 tablespoons granulated sugar
*10 tablespoons butter, cut into 5 cubes
*1 1/4 cups all-purpose flour
filling:
*4 large egg yolks (reserve whites for meringue)
*3/4 cup sugar
*1/3 cup lemon juice, freshly squeezed (about 2 medium lemons)
*4 Tbsp. butter (softened)
*1/8 tsp. salt
*2 tsp. lemon zest
*1 tsp. vanilla extract
*4 oz. cream cheese Meringue
meringue:
*4 large egg yolks (reserve whites for meringue)
*3/4 cup sugar
*1/3 cup lemon juice, freshly squeezed (about 2 medium lemons)
*4 Tbsp. butter (softened)
*1/8 tsp. salt
*2 tsp. lemon zest
*1 tsp. vanilla extract
*4 oz. cream cheese Meringue
meringue:
*4 egg whites
*2 Tbsp. powdered sugar
*2 Tbsp. powdered sugar
Instructions:
*Preheat oven to 325*F. Lightly grease a 10-inch tart pan with nonstick cooking spray. Set aside. (if you don't have a tart pan, you can use a cake pan, baking dish, pie plate, etc. Just improvise. As long as it's within the 8- to 10-inch range you will be fine.)
*Preheat oven to 325*F. Lightly grease a 10-inch tart pan with nonstick cooking spray. Set aside. (if you don't have a tart pan, you can use a cake pan, baking dish, pie plate, etc. Just improvise. As long as it's within the 8- to 10-inch range you will be fine.)
*Place sugars in a food processor and process for 30 seconds. Add in butter and pulse until the butter and sugar are well combined. Add in flour and pulse until mixture forms a dough, about 1 minute. Transfer dough to tart pan. Press into pan and half way up the sides of the pan. Prick the bottom of the shortbread with a fork. Bake shortbread in oven for 15 minutes, or until lightly golden but not brown.
*Meanwhile, prepare lemon custard. In a saucepan over medium heat, combine egg yolks, sugar, and lemon juice. Add in butter and salt. Cook, stirring constantly, until custard thickens but is still pouring consistency, about 8 minutes. Be careful not to boil the custard. Once thickened, add in lemon zest and vanilla extract. Transfer mixture to a blender. Add in cream cheese and blend for 30 seconds, or until mixture is smooth and well-combined. Transfer custard to baked tart shell. Set aside.
*With an electric mixer fitted with a whisk attachment, add egg whites to bowl. Beat on high for one minute. Add in powdered sugar. Continue to beat on high until stiff peaks form. Spread meringue atop custard, making sure to spread it all the way to the tart edges. This prevents the meringue from pulling away from the sides when baking. Return tart to oven and bake for 10 minutes. For a more golden meringue, switch the oven to broil the last 2 minutes of baking. Remove from oven and refrigerate at least 1 hour.
bon appetit!
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