Heat oven to 425°F. Par-bake (blind bake) your shell or shells in the pans of your choice. Prick the bottoms evenly & lightly with a fork. Make sure to weight them either by lining them with parchment and filling it with dried beans, rice, or pie weights. They should be golden & just about half way cooked, about 15 minutes and less time if making minis like pictured here. Remove to the counter. Reduce heat to 350°F.

Zest and juice your citrus. You can use any combination of citrus. You should end up with about 180 ml (or about 3/4 cup). You can any combination of citrus you like. Set aside combined in a bowl.

Make your filling. Whisk the eggs, egg yolk, and sugar together in a medium mixing bowl until smooth and foamy, about 5-10 minutes by hand.

Whisk the cream into the egg & sugar mixture, then pour the citrus juices & zest into the cream mixture. Using a large pyrex measuring cup, pour the filling mixture into a par-baked pastry shell or shells with them sitting on the oven rack (so you don’t have to move sloshy, filled shells) bake for about 45 min. to an hour until just set.

Remove the tart from the oven and allow to cool on a rack. Turn the oven back up to 425°F.

Meanwhile, make your meringue. In the bowl of a stand mixer whip your egg whites to soft peaks. In a small saucepan combine the water and sugar and bring to a boil. Boil until it reaches 238°F on candy thermometer, and then, with the mixer running on medium, carefully pour the hot syrup into the egg whites. Beat on high until the bowl is cool to the touch, at least 15 minutes.

Top the tarts with the meringue, using the back of a spoon to create curls. Make sure to cover the entire surface of the filling. Bake the meringue covered tarts for about 5 minutes but start checking at three until the tips are nicely browned.