Preheat the oven to 350 degrees and lightly spray the 9" tart tin with oil.

In the food processor, add 1 cup all-purpose flour, 1/4 cup powdered sugar, 1 tbsp cornstarch, 2 tsp lime zest, 6 tbsp of cold, salted butter cut into chunks, and lastly 1 egg yolk. Process just until shortbread dough forms.

Remove the shortbread crust dough from the food processor and press it evenly into the bottom of the tart pan. Place in the oven on the middle rack and bake at 350 degrees for 15-18 minutes, or until just lightly golden brown. Remove from the oven and set to the side.

In a medium-size saucepan, add 1 cup of freshly squeezed Valencia orange juice, 1 cup granulated sugar, 1 tbsp orange zest, 4 whole eggs, 6 egg yolks, 6 tbsp of butter cut into smaller chunks, and 1/8 tsp of salt. (Make sure to save three egg whites for the meringue later. Put them in a bowl and leave them out on the counter to come to room temperature.)

Place the saucepan over medium heat and continuously whisk it until it just reaches a boil. You must keep whisking or you will end up with scrambled egg chunks in the curd. The curd will have just begun to thicken when it's ready to come off of the burner, this should take about 5-7 minutes.

Once the curd has thickened, remove the saucepan from the stove and pour the curd through a mesh sieve into a medium-size bowl. Use a rubber spatula to press the curd through the sieve. This will remove any lumps, chunks, scrambles, etc., and make a nice smooth curd.

After the curd has been strained, pour it into the tart shell and smooth it evenly around. Place the tart in the oven on the middle rack and bake for 25-30 minutes.* You'll know it's done when the edges are all set and the very middle is just barely wiggly still.

Remove it from the oven and allow it to cool on a cooling rack until it's just warm, and then place it in the fridge to finish cooling. This will take about an hour.

Towards the end of the tart cooling, it's time to make the meringue. In your Kitchenaid mixer fitted with the whisk attachment, add the 3 room temperature egg whites, and 1/4 tsp of cream of tartar. Whip on medium speed until frothy.

Turn the mixer to high and slowly add the sugar. Once all the sugar is in, add 1/4 tsp of vanilla. Continue to whip on high until stiff peaks form. When you lift the whisk from the meringue it should create a triangle that stands up.

Spoon the meringue into a piping bag fitted with either a large round or star tip.

Take the chilled orange tart out of the fridge and starting in the middle of the tart, pipe meringue all over the top.

Use your kitchen blowtorch to toast the tops of the meringue. Alternatively, move the top oven rack up and set your oven to broil. After piping the meringue, place the tart back in the oven to quickly toast the meringue. Keep a close eye on it though, as the meringue will brown quickly!

Slice, serve, and enjoy this awesome Dreamsicle Meringue Tart!