Lemon, Peach and Basil Tart

Instructions

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1. - Preheat oven to 350°F. Prepare 9 in. tart pan with vegetable pan spray.
2. - For crust, stir together melted butter, sugar, Fresh Basil Flavor and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.
3. - Bake crust 15-18 minutes or until lightly browned. If crust bubbles up, gently press back into place with a spoon. Cool completely in pan on cooling grid.
4. - For filling, stir together milk and cream in measuring cup.
5. - In small bowl, whisk together 1/4 cup milk mixture and cornstarch.
6. - In large bowl, whisk together egg, egg yolks and 1/4 cup milk mixture.
7. - Set a fine mesh strainer inside medium bowl. In medium saucepan, whisk together remaining 1-1/4 cups milk mixture, sugar and salt. Cook over medium-high heat until steaming, stirring often. Reduce heat to medium. Slowly whisk sugar mixture into egg mixture; return to saucepan. Cook until steaming, stirring constantly. Whisk in cornstarch mixture; cook until thickened, stirring constantly. Remove from heat; push mixture through strainer. Whisk in butter and Juicy Peach Flavor. Cover top of filling directly with plastic wrap. Cool to room temperature.
8. - Spread cooled filling into prepared crust. Chill completely.
9. - For topping, preheat broiler. In large bowl, whip meringue powder, water, 1/4 cup sugar, and Sweet Meyer Lemon Flavor with electric mixer on high speed 4 minutes. Gradually add remaining sugar and continue whipping at high speed 3-4 minutes or until meringue is stiff but not dry. Spread topping onto tart. Broil 30-45 seconds, or until meringue is lightly toasted.