Brown Butter Crusted Lemon Tart w/ Torched Meringue

Ingredients:
Brown Butter Crust
1 stick unsalted butter
1 tsp. vanilla extract
1 cup flour (I use unbleached all purpose)
1/4 cup sugar
1/4 tsp. salt
1/2 tsp. baking powder
Lemon Curd
8 egg yolks
3 tsps. water
1 tsp. unflavored gelatin
10 tbsps unsalted butter
2/3 cup fresh lemon juice
Zest of one lemon
1/4 tsp. salt
1 cup sugar
Meringue
4 egg whites
1 cup of sugar
1/4 tsp. salt
2 tsps. vanilla extract
2 tsps. cornstarch

Directions:
Step 1 - Make the crust, start by melting 1 stick of unsalted butter on low-medium heat until browned (not burnt). Put through a strainer, add your vanilla and set aside to come to room temperature. Mix your dry ingredients in a bowl, add you room temperature brown butter and mix together with your hands until it comes together (it will be crumbly). Press into your non-stick removable bottom 10 inch tart pan, spread evenly and up the sides. Put in the fridge to cool for 20-30 minutes, then remove and poke the bottom some with a fork for proofing. Place a large piece of parchment paper inside and fill with pie weights (I used some dry beans). Bake for 15 minutes until golden brown , remove parchment and beans then bake for another 5 minutes. Let cool to room temperature.

Step 2 - Make the lemon curd. In a nice sauce pan place your egg yolks, lemon zest, sugar, butter, lemon juice and salt whisking to combine on medium heat until bubble start to form around the edges. Place your gelatin in a small dish with the water and allow to bloom (2 minutes). Once the curd mixture is cooked remove from heat and whisk in the gelatin. Pour through a strainer into your tart shell, let set for about 1 hour in the refrigerator until it sets.

Step 3 - Make the meringue. Using a double boiler heat your egg whites and sugar until the sugar dissolves. Then place in your mixer bowl with the whisk attachment on high speed for 5-6 minutes until glossy stiff peeks form. Place in a piping bag with a large tip, make mounds starting in the center to fill in the top of the tart, then lightly brown using a kitchen torch and serve right away!