A perfect dessert to follow a big Italian meal. Light and refreshing.

For the pastry: Combine the flour, sugar, butter and salt in a food processor until the mixture resembles cornmeal. Add eggs and pulse 15 times until the dough comes together but before it forms a ball (you can add more flour if the dough is too sticky).

Form the dough into a flat disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 375 degrees. Press dough into a 10 ½ inch tart shell, line with aluminum foil and fill with pie weights. Bake for 8 minutes, remove foil and bake for 2 more minutes. Cool.

For the Filling: Preheat oven to 300 degrees.

Heat the lemon juice and butter over medium heat until butter melts. Remove from heat.

Combine egg yolks, whole egg and 1 cup granulated sugar in mixing bowl and mix until smooth. Add the flour and mix well. Pour this mixture into the butter and lemon juice and stir well.

Return the pan to the burner and cook over medium heat, stirring constantly so the bottom doesn’t burn until the mixture almost comes to a simmer and coats the back of a spoon, about 3 minutes. Pour the lemon filling into the tart shell and bake for 12 to 15 minutes, until the filling is set but not browned. Let cool.

Increase the oven to 375 degrees.

Meringue: Beat the egg whites until white and frothy. Add the cup of confectioner's sugar and 1/2 cup of granulated sugar (you can add less sugar if you don't want the meringue as sweet) and beat until the whites are very firm and can hold stiff peaks.

Use a pastry bag with a star shaped nozzle to pipe the meringue topping over the lemon filling. Cover the top edge of the tart shell so it doesn't burn. Bake for 8 minutes until the meringue is golden brown. Best if served within an hour of baking the meringue.