Method

1. Preheat oven to 200°C and grease a tart shell.
2. Mix together the butter, flour, and Natvia until pea size pieces of butter are formed.
3. Add the water and vanilla extract and mix until it is well combined. Refrigerate until dough is chilled about 20 minutes.
4. Place dough onto a floured surface and roll out the dough until it is the size of the pan.
5. Place into the greased tart pan and cut off the extra. Place baking paper and then baking beans or pie weight into the pan.
6. Bake in the oven for 20-30 minutes until golden brown and baked through. Allow to cool.
7. In a pot whisk together the corn flour, water, lemon juice, zest, and Natvia.
8. Whisk over medium heat until it begins to boil. Add the yolks and whisk until thickened.
9. Take off the stove and add the butter and whisk until combined.
10. Pour into the tart shell and allow to cool completely in the fridge.
11. In a clean bowl with a clean whisk, whisk the egg whites until frothy.
12. Add the Natvia slowly as you continue to whisk the eggs until they form a medium to stiff peak.
13. Fold in the vanilla extract.
14. Top the cooled lemon tart by either piping or spooning on.
15. You can either brown the top by using a brûlée torch or by placing in a preheated 200°C oven for 5 minutes until there is slight browning.
16. Refrigerate until needed and serve with your favorite fruits.