Lemon Meringue Tart

Butter a 9-inch tart pan with removable bottom

Preheat the oven to 100°C (275°F)

MAKE THE MERINGUE: In a stand mixer, beat the egg whites until they become fluffy and hold soft peaks

Add the granulated sugar gradually, beating continuously until stiff peaks form

Draw a circle on parchment paper about 9 inches in diameter

Butter it lightly

Pipe the meringue into a ring shape, about 1 inch thick

Repeat two more times, forming a depression in the center of the meringue

Place the tart shell in the oven and bake for about 1 hour, or until the meringue is firm and golden brown

Remove from the oven and let cool completely

MAKE THE FILLING: Whisk together the egg yolks and water

Add the granulated sugar gradually, whisking continuously until smooth

In a medium saucepan, combine the flour and unsalted butter or margarine

Cook over medium heat, whisking constantly, until the mixture thickens and forms a smooth paste

Remove from heat

Stir in the grated lemon zest and freshly squeezed lemon juice

Cover with plastic wrap and refrigerate for at least 24 hours

Just before serving, remove the tart shell from the refrigerator and distribute the filling over the meringue

Garnish with lemon strips.