1-First Step: Blend flour, sugar, and almonds in a food processor until the nuts are finely ground. This helps the crust feel tender instead of chunky.

2-Second Step: Cut in chilled butter using on/off pulses until the mixture resembles coarse meal. Keep the butter cold so the crust bakes up crisp and flaky.

3-Third Step: Add the beaten egg and blend just until dough forms. Don’t overmix, or your crust can turn tough.

4-Fourth Step: Gather dough into a ball, flatten into a 1-inch thick square, wrap in plastic, and chill for 1 hour.

5-Fifth Step: Line the bottom of a 10-inch round removable tart pan with parchment paper.

6-Sixth Step: Cut dough into 1-inch slices and press them together in the pan bottom, filling gaps. Then press dough slices along the fluted edges horizontally around the pan, pressing into the bottom and rim.

7-Seventh Step: Refrigerate the crust for 1 hour. Chilled dough bakes more evenly.

8-Eighth Step: Preheat oven to 375°F. Bake crust for about 17 minutes until golden brown.

9-Ninth Step: After baking, press down any puffed areas with a flat, heavy tool. Let crust cool, then remove the fluted ring and transfer crust on its base to a plate to fill later.

10-First Step: Bring a few inches of water to simmer in a saucepan for double boiler setup. You want steam and gentle heat, not boiling.

11-Second Step: Combine sugar and lemon zest in a metal bowl; rub together to moisten and release aroma. This step makes the Lemon Meringue Tart smell like a bakery from the moment you start.

12-Third Step: Whisk in eggs, then lemon juice. Mix until smooth and evenly combined.

13-Fourth Step: Place bowl over simmering water so it doesn’t touch the water. Stir constantly until mixture reaches 180°F and thickens, about 10 minutes.

14-Fifth Step: Remove from heat and strain into a blender container, then discard zest. Straining helps keep the filling silky for a true Lemon Meringue Tart texture.

15-Sixth Step: Let cool about 10 minutes, stirring occasionally.

16-Seventh Step: With blender running on high, add softened butter pieces gradually. After all butter is incorporated, continue blending for 3 more minutes to create a light, airy texture.

17-Final Step: Transfer lemon cream to a container, press plastic wrap directly on surface, and chill for at least 4 hours or overnight. Before assembly, whisk cream to loosen and spoon into the cooled tart shell.

18-First Step: Prepare meringue on the day of serving. This helps your meringue stay fluffy instead of weeping.

19-Second Step: In a bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over simmering water, stirring frequently until sugar dissolves and mixture reaches 175°F, about 8 minutes.

20-Third Step: Remove bowl and whisk mixture using a stand mixer until stiff, glossy peaks form, 5-7 minutes.

21-Fourth Step: Pipe or spoon meringue decoratively onto filled tart.

22-Fifth Step: Brown meringue edges with a kitchen torch or bake in a 350°F oven briefly until lightly browned. Watch closely so it doesn’t overdarken.

23-Sixth Step: Chill tart until cold, at least 1 hour.

24-Final Step: Dust with 1 tablespoon confectioners’ sugar around the edge before serving for a polished look.