Our lemon tree put out a nice crop this year, which meant we had to find a way to use them. Which means we usually end up back at this dessert, a tangy-sweet Meyer lemon tart with a meringue top. We first made this several years ago after finding it in a Cooking Light magazine, and it’s been a repeat visitor since then. It’s simple to prepare, quick, and a nice light, refreshing spring dessert.