Instructions: This is certainly not to be confused with the standard mile-high lemon meringue tart with the cornstarch-thickened lemon filling. Our meringue tart is thin, elegant, sleek, and compact.

If you are lucky enough to find Meyer lemons, use them: they have a slightly more refined and gentle flavor than the other lemons. The meringue wedges may be made up to 2 days in advance. It is best to store them in an airtight container with parchment paper (see direction below) still attached.

Meringue

1 cup lightly packed powdered sugar
2 extra-large egg whites
1/4 cup unbleached all-purpose flour
Filling

1 1/2 cups fresh lemon juice (from 10 large lemons)

3/4 cup granulated sugar
6 extra-large eggs
3/4 cup heavy cream

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