Lemon Tart (with or without Meringue)
A lemon tart is a wonderful thing, and not as finicky as it seems. I made these with the kids’ cooking club earlier this year, and they turned out beautifully! Shallow tart pans with removable bottoms are traditional, but not necessary – the pâte brisée, a sweet, shortbread-like crust – is pressed in instead of rolling, so you can use any similar-sized baking pan or dish. If you have smaller ones, you can divide the pastry and filling between them and make smaller tarts.