Heat oven to 350 degrees Fahrenheit. Combine your crust ingredients and once you have a dough, roll out to about ¼ of an inch and lay over a tart pan. Press dough down into the grooves of the pan before baking the crust for 10 minutes.

While the crust is baking, prepare your filling. In a small bowl, beat the 4 egg yolks with ½ cup of sugar until it creates ribbons. Add lemon juice and zest.

Place the bowl over a pot of simmering water and let the mixture heat up until it is uncomfortable to touch. Mix frequently.

In a large bowl, combine egg whites and salt before beating into soft peaks. Add ¼ cup of sugar and then finish beating into stiff peaks.

Fold the warmed yolk mixture into the egg whites until well combined.

Lower the oven to 325 degrees Fahrenheit and pour the mixture into the tart crust. Bake for 30 minutes.

Once cooled, top the tart with powdered sugar and whipped cream if desired, or take it a step further with a meringue.