Instructions: The Champagne Vinegar Sauce, at room temperature

To prepare the meringue: Preheat the oven to 350 degrees. Cut a circle of parchment paper 10 inches in diameter. Fold the circle into eighths, cut into 8 individual wedges, and set aside. In a large mixing bowl over a saucepan of simmering water, combine the powdered sugar and egg whites. Whisk until smooth and warm to the touch, about 1 to 2 minutes. Remove the mixing bowl from the heat, push the flour through a fine-mesh, stainless-steel strainer into the egg white mixture, and whisk to combine completely. Distribute the wedges of parchment paper on a smooth work surface. Using an offset spatula, spread the meringue in an 1/8 inch- thick layer over each wedge of parchment paper, taking care to completely cover the parchment, so that when the paper is lifted from the work surface, a perfect wedge shape of meringue will be formed. Distribute the wedges on a baking sheet about 1 inch apart and bake until the meringue rises and the top is smooth, shiny, and lightly brown, about 10 minutes.

To test for doneness, peel the paper away from the meringue. The paper should separate cleanly. When the meringue wedges are done, allow them to cool, peel off and discard the paper, and reserve the meringue wedges.

To prepare the filling: Preheat the oven to 275 degrees, and adjust the rack to the middle position.

In a medium saucepan, over medium heat, whisk together the lemon juice and the sugar, and cook until the sugar dissolves, about 1 to 2 minutes.

In a large, stainless-steel mixing bowl, whisk the eggs and cream, just to combine.

Remove the lemon juice and sugar mixture from the heat. Slowly add it to the mixing bowl containing the egg-and-cream mixture, and whisk to incorporate completely. Using a fine-mesh, stainless-steel strainer, strain the custard into a second large mixing bowl.

Pour the custard into the prebaked tart shell and bake until the center still jiggles a bit when gently shaken, about 30 to 40 minutes. Remove the tart from the oven, and allow to cool about 15 to 20 minutes. Remove the tart ring. Using a sharp knife, cut the tart in wedges that are the same size as the pieces of meringue. Place each piece of tart on a dessert plate and top with a meringue wedge. Spoon a few tablespoons of Champagne Vinegar Sauce next to each portion and serve immediately.

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