<p>Lemon Merengue pie or Tartlets</p><p>8 large eggs 1 1/2 cups of sugar 1/4 cup cornstarch 1 cup fresh lemon juice ¼ cup of water 1/4 tsp. salt 4 Tbs. unsalted butter, cut into tablespoons ¼ teaspoon of cream of tartar ½ teaspoon of vanilla Finely grated zest of 3 lemons Dough 1 ¼ cups of flour 1 stick of butter Pinch of salt 1 teaspoon of sugar 1 tablespoon of lemon zest and chopped fresh sage</p><p>Pulse flour, salt, zest and butter in food processor until fine. Add half of lemon zest and fresh sage. Drizzle in cold water until combined and dough comes together refrigerate dough for 30 minutes. Preheat oven to 350. Roll dough out to fit a 9 inch pie dish. Blind bake the dough, foil lined with pie weights for about 12 to 15 minutes. Set aside to cool.</p><p>Separate the eggs saving 6 of the egg whites and beat 3 whole eggs and set whites aside. Beat the yolks in another bowl with the whole eggs and whisk together with, 1 1/2 cups of the sugar and cornstarch. Next whisk in the lemon juice, water and salt. Transfer to a heavy sauce pan, until the mixture comes to a full boil whisking constantly. Let bubble until it comes together and is thick. Remove from the heat and whisk in the butter. Stir in the lemon zest, pour into the baked crust or tartlets. Cover with plastic wrap and chill until set about 2 hours. In a mixer beat the egg whites until soft peaks form. Add the remaining ¾ cups sugar and vanilla, beating until the egg whites stiff peaks form. Using a rubber spatula swirl (making peaks with the meringue) over the top of filling completely covering. Bake at 425 until the meringue is browned.</p>