In a large bowl of a stand mixer combine and cream butter, powdered sugar and lemon zest with paddle attachment until light and fluffy. Add the egg yolks to the sugar mixture one at a time, scraping the sides of the bowl when needed. Add vanilla and mix until combined.

Once combined, add the flour. Mix just to combine, don’t over mix.

Roll out in-between two silicone pads, or lightly floured pieces of parchment paper to about ⅛ inch thick. Transfer to a baking tray, and place in the freezer for 30 mins.

After 30 minutes, cut the tart to fit your 3-4 inch tart pans. You can use whichever pan you prefer here, or use a perforated or regular ring mold and cut the base and strips for the sides to fit. Cut any extra dough off the top for even edges. Dock the dough using a fork to poke small holes in the bottom. If using the non-perforated ring mold or a tart pan, spray the pans with baking spray before adding your dough. Freeze the dough in the pans again for 20 mins more.

Preheat the oven to 350°F.

Once your oven is preheated, place your tarts on baking sheets and place in the oven to blind bake for 10 minutes. Then remove from the oven and lightly brush with egg wash and return them to the oven for another 2-3 minutes or until golden brown. Remove them from the oven and allow them to cool completely before filling them.

Follow the instructions to make 1 recipe of Lemon Lavender Curd. You can use regular lemons for this recipe if Meyer Lemons are not available.

In a small saucepan add sugar and water, bring to 240°F (118°C)

While the syrup is reaching temp, begin whipping egg whites in a clean dry mixing bowl of a stand mixer with whisk attachment or with a hand mixer to achieve stiff peaks.

When the syrup has reached 240° F, slowly pour the syrup into the mixing bowl while it is running along the side. Continue to whip on high speed until your meringue forms stiff peaks

Once the dough and the curd is completely cooled add the curd into the tart shell almost to the top.

Pipe meringue on top in whichever design you like.

Finally, toast the meringue with a kitchen touch to add texture and color. Enjoy!