This lemon meringue tart is topped with a pile of toasted brown sugar meringue, it's a show stopping dessert that's perfect for a special occasion.
Make Ahead: The tart crust can be made in advance and stored in the fridge for 2 days or frozen for a month. The tart with the lemon filling baked into it can be made a day in advance, add the meringue just before serving.
Adapted from the Mustards Grill cookbook. This recipe works for a 9 inch tart or 9 inch pie.