Pink lemonade tart

Ingredients:

Shortbread cake

• 2 cups of flour
• 110 g cold butter, diced
• 0.5 cup powdered sugar
• 1 large egg

Lemon Curd

• 0.5 cup lemon juice (about 4 lemons)
• 0.5 cup granulated sugar
• 1 tbsp. milk
• 3 large eggs + 2 yolks
• 110 g cold butter, diced

Strawberry puree

• 220 g strawberries, hulled
• 3 tbsp. granulated sugar
• 1 teaspoon lemon juice

Meringue

• 0.5 cup granulated sugar
• A pinch of cream of tartar
• 4 large egg whites, room temperature
• 0.5 tsp vanilla extract
• Strips of lemon zest, for garnish
• Special equipment: 22cm tart pan with 2.5cm sides; 2 pastry bags with different sized star tips

Preparation:

1. Shortbread crust. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Spray a 9-inch (22 cm) tart pan with cooking spray.
2. Place the flour, butter, and powdered sugar in a food processor and pulse until a coarse mixture with small chunks of butter is formed. Add the egg and pulse until the dough comes together.
3. Place the dough into the prepared pan and press it into the bottom and sides. Prick the dough with a fork. Bake until golden brown, 20-25 minutes. Cool slightly on a wire rack while you prepare the filling.
4. Lemon curd. Meanwhile, in a medium saucepan, heat the lemon juice, sugar, milk, whole eggs, and yolks over medium heat, stirring constantly. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, 10-12 minutes. Strain the curd if it's lumpy.
5. Strawberry puree. Puree the strawberries in a blender until smooth. Strain the puree through a sieve into a small saucepan to remove the seeds. Add the sugar and lemon juice, bring to a boil, and cook, stirring frequently, until the puree is syrupy and reduces to about 1/4 cup, about 15 minutes. Cool slightly.
6. Add the strawberry puree to the lemon curd and stir. Spread the mixture over the cooled cake layer and smooth the surface with a spatula. Bake until the cream is set, 15-20 minutes. Cool on a wire rack for 30 minutes, then refrigerate, uncovered, for about 2 hours.
7. Meringue. Place a metal bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Place the sugar, cream of tartar, and egg whites in the bowl and beat until the sugar is completely dissolved and the whites are warm to the touch, 3 to 3.5 minutes. Test the mixture by rubbing it between your fingers to ensure it's not grainy. Transfer the bowl to a stand mixer fitted with the whisk attachment. Add the vanilla extract and beat on low speed, gradually increasing the speed until stiff, glossy peaks form, about 4 minutes. Transfer the meringue to 2 pastry bags fitted with different-sized star tips. Decorate the top of the pie with the meringue, revealing the pink filling.
8. To serve, position the oven rack on the top shelf and preheat the oven to broil. Grill the pie under the broiler until the meringue is golden brown, 30 seconds to 1 minute. Garnish with lemon zest swirls.