What food properties occur in the preparation of a lemon meringue tart?

- Ingredients: Flour, sugar, butter, eggs

- Properties: The flour provides structure, the sugar provides sweetness, the butter provides richness and flakiness, and the eggs bind the ingredients together.

- Chemical changes: The butter and flour form a roux when heated, which gives the crust its characteristic texture.

- Physical changes: The crust changes color and becomes crispy when baked.

Lemon curd

- Ingredients: Lemon juice, sugar, butter, eggs, cornstarch

- Properties: The lemon juice provides the tart flavor, the sugar provides sweetness, the butter provides richness, the eggs provide structure and thicken the curd, and the cornstarch helps to thicken the curd.

- Chemical changes: The sugar and lemon juice react to form a gel.

- Physical changes: The curd changes color and thickens when cooked.

Meringue

- Ingredients: Egg whites, sugar

- Properties: The egg whites provide structure and the sugar provides sweetness.

- Chemical changes: The egg whites denature and form a foam when beaten with the sugar.

- Physical changes: The meringue changes color and becomes fluffy when baked.