Oops, I "accidentally" ate this whole thing.
2 ¼ tablespoons butter
⅔ cup sugar
5 egg yolks
1 ounce water
Juice of 4 lemons
1 tablespoon cornstarch
1 cup tart dough
5 egg whites
2 tablespoons sugar
¾ cup sugar
4 teaspoons water
Make the Italian meringue. Place the sugar and water in a pot and heat to 240 degrees to make the syrup.
Add the sugar to the egg whites and whisk.
When it is fluffy, add the syrup from step (1) little by little while mixing.
Next, spread the tart dough in the pan and cover with parchment paper. Put in pie weights, and bake for 25 minutes in a 345 degree oven.
Place all ingredients for the lemon cream in a pot and cook over low heat, mixing until it thickens.
When the tart shell is completely cooled, pour in the lemon cream and chill in the refrigerator until set.
Pipe Italian meringue on top and decorate with fruits to finish.