Tarte au Citron

Step by stepInstructions

1. Whisk the eggs, yolks, sugar, lemon zest, and lemon juice in a saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened, about 8 minutes; remove from heat and whisk in the butter.
3. Strain the curd into the baked tart shell and chill at least 2 hours.
4. Whip the egg whites with the cream of tartar, adding the sugar gradually, until glossy, stiff peaks form.
5. Pipe or pile the meringue over the chilled tart and torch it until golden. Serve right away.