Lemon Tart with Pecan Crust, Sorbet, and Meringue

Prepare the filling

In a bowl, whisk together the eggs and egg yolks. Reserve

In a separate saucepan, melt the butter over low heat in a water bath until it's fully melted

Add the sugar, lemon juice, lemon zest, and salt to the melted butter

Stir to combine

Gradually add the egg yolk mixture, whisking until smooth and thickened

Let cool and refrigerate for at least 4 hours or overnight

Also, reserve the sorbet

Prepare the pecan crust

In a bowl, mix together all the ingredients until they form a coarse crumb

Transfer the mixture to a 22cm-diameter tart pan with a removable bottom, greased and floured, pressing the crumbs into the corners

Make sure the edges are neat and poke some holes in the surface with a fork

Bake in a preheated oven at 200°C for 10 minutes or until firm

Remove from the oven and use a spatula to press the crust into the pan

Let cool and refrigerate for at least 30 minutes

Prepare the meringue

In a mixer, beat the egg whites until frothy

Add the cream of tartar

Gradually add the sugar, beating until stiff peaks form

Don't overbeat!

Remove from the oven and use a spatula to press the meringue into the desired shape

Bake in a preheated oven at 250°C for 10-15 minutes or until golden brown.