Want to impress your family or friends at your next dinner party? Show up with this lemon tart in hand. It's a showstopping dessert that's easier to make than it looks. Just follow these instructions from EatingWell. 

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Ingredients: 
For the crust
1 cup all-purpose flour
1 tablespoon sugar
⅛ teaspoon salt
1 tablespoon unsalted butter
3 tablespoons canola oil
1 to 2 tablespoons ice water
For the filling
1 ¼ cups sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups boiling water
½ cup lemon juice
1 ½ tablespoons lemon zest 
1 large egg
1 large egg white
2 teaspoons unsalted butter
For the meringue
3 large egg whites
¼ teaspoon cream of tartar
Pinch of salt
½ cup sugar
1 teaspoon vanilla extract

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Instructions: 
1- To make the crust: Adjust oven rack to lowest position; heat oven to 425°F. Whisk flour, 1 tablespoon sugar and salt in a medium bowl. Melt butter in a small saucepan over medium-low heat. Cook, swirling pan, until butter is light golden brown and smells nutty, about 30 seconds. Pour into a small bowl; let cool. Stir in oil. Gradually mix butter-oil mixture into flour mixture with a fork until crumbly. Gradually add enough ice water so dough just comes together into a ball. Press dough into a flat disk.
2- Place dough between 2 sheets of plastic wrap and roll out to a 12-inch circle. Remove top sheet of plastic and invert dough into a 9-inch pie plate. Peel off remaining plastic. Line pastry with foil or parchment paper; fill with pie weights. Bake 10 minutes; remove weights and bake 8 to 10 minutes longer. Let crust cool on a wire rack while making filling. Reduce oven temperature to 350°F. 
3- To make the filling: Whisk sugar, cornstarch and salt in a medium heavy saucepan; gradually whisk in boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, stirring, for 1 minute. Remove from heat.
4- Whisk lemon juice, zest, egg and 1 egg white together in a small bowl. Whisk a small amount of the hot filling into the egg mixture, then whisk egg mixture back into remaining filling. Bring to a simmer over medium heat, stirring constantly, and cook for 30 seconds longer. Stir in butter until melted and pour filling into the baked pie crust. Set aside while making the meringue.
5- To make the meringue: Beat 3 egg whites in a large bowl with an electric mixer on medium speed until foamy. Add cream of tartar and salt and beat on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla. Spread meringue over hot filling. Swirl peaks with a metal spatula, knife or the back of a spoon. Bake for 15 minutes longer. Let cool for 2 hours. Serve.

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