Meyer Lemon Meringue Tart, Gluten Free

Step 1

In the bowl of a food processor pulse together flour, almond flour and flake coconut until the mixture is finely ground. Add sugar and salt and pulse again. Add shortening and coconut oil and pulse until mixture looks like coarse crumbs. Add eggs and pulse until mixture turns into a ragged dough ball. Turn mixture onto plastic wrap and remove blade (carefully). Knead dough lightly until it comes together. Divide dough in thirds. Set aside one-third for another use. Place two-thirds of the dough in an 8 inch springform pan. Use clean fingers to press dough flat on the bottom and up the sides about half way to three-quarters to the top. Freeze pan for 30 minutes.
While dough is chilling in the freezer, preheat oven to 350. Place springform pan on a baking sheets and blind bake for 15-20 minutes or until it is almost golden brown. Cool on a rack while preparing the filling.
Mix sugar with zest and let sit for 15 minutes to infuse the flavors. In a large bowl whisk together eggs, flour, lemon juice and vanilla extracts. Whisk in lemon/sugar. Pour filling over the crust, carefully and slowly so the crust does not break, and through a strainer to catch all the lemon zest and citrus pieces.Bake (oven should still be at 350°F) 30-35 minutes or until the filling is set and does not wiggle in the center. Place pan on a rack and cool while preparing the meringue.
In a stand mixer bowl, whisk together egg white, cream of tartar, sugar and salt. Place the bowl over a pan of simmering water (think double boiler) and cook, stirring, over medium low heat until the mixture becomes frothy, turns somewhat clear and the temperature on an instant-read digital thermometer is 160°F. Immediately move the bowl and place it on the stand mixer. Using the whip attachment beat the mixture on medium low speed and as it begins to turn frothy, turn mixer to high and whip the whites until they form shiny white peaks. Add the vanilla and whip just to incorporate.
Using a silicone or offset spatula, pile the meringue on top of the tart all the way to the edges of the crust building up the center (think giant mushroom cap). Place the tart back into the 350°F oven and bake for 10-14 minutes or until the meringue is golden brown. Because you already cooked the inside of the meringue in the double boiler, it can be a mile-high pile and it will have great flavor.
Cool the tart completely on a rack before removing the springform collar. Use a small offset spatula or paring knife to release the edge of the crust, remove the springform collar and place the tart on a serving plate. Store in the refrigerator, and serve cold or at room temperature.