Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form. Keep the egg whites because we’ll be using them for the meringue!
Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
Preheat your oven to 180°C / 355°F.
Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes. Once baked, allow to cool completely.
Add the sugar, lemon zest, lemon juice (must be freshly squeezed), eggs and cream into a medium sized mixing bowl and whisk until well combined. Pour the filling into the baked pie crust and bake for 10minutes. Then turn around in the oven and bake for 5-6 minutes. It will still be jiggly in the centre.
Add about 1 tsp of white vinegar in the bottom of a clean glass or metal bowl and wipe down until dry. Add the egg whites and cream of tartar and use a whisk or electric hand mixer to whip until frothy. While the mixer is on high speed, add the sugar 1 tbsp at a time. Once it’s all in there continue whipping for 10 minutes until thick and glossy.
Add to a piping bag fitted with an open star tip and pipe swirls on top of the baked tart. Slice and serve!
StorageTart can be stored in an airtight container for up to three days without the meringue. I would recommend making the meringue a couple hours max before serving otherwise it begins to weep.