• 9 inch cooked pastry crust (see recipe below)
  • 3/4 cup sugar, divided 1/2  and 1/4 cup
  • 3 eggs, separated
  • Grated rind of 1 lemon or 2 limes
  • 3 tbsp. lemon or lime juice
  • Pinch of salt
  • 1 Tbs. powdered sugar

Preheat oven to 325F. Gradually beat the . cup sugar into the egg yolks and continue beating until the mixture is thick and pale yellow, two minutes or so. Be in the rind and juice.

Set the bowl over not quite simmering water and stir with a wooden spoon until themixture is too hot for your finger (165F) and thickens enough to coat the back of a spoon lightly. Be careful not to scramble the eggs! Set aside.

Beat the egg whites and a pinch of salt until soft peaks are formed. Sprinkle on the . cup sugar and continue beating until stiff peaks are formed.

Gently fold the egg white into the warm lemon or lime mixture and turn into the tart shell and bake for about 30 minutes. When it begins to puff and color, sprinkle with powdered sugar. K It is done when the top is lightly brown and a needle or knife comes out clean.

Pastry Crust

  • 1 . cup flour
  • Pinch of salt
  • 5 ounces’ butter, cold and in pieces
  • 2 to 4 tbsp. ice water

Put flour and salt in food processor. Add cold butter and pulse until crumbly.

Add water and pulse again. The dough will all come together.

Make a disc, wrap in plastic wrap and refrigerate.

When ready to use, remove from refrigerator and roll out.