-
1
To make the filling, set a mesh strainer over a medium bowl or container.
-
2
In a medium nonreactive saucepan, whisk together the lemon juice, 1/3 cup (65 g) sugar, 6 tablespoons (3 ounces/85 g) butter, lemon zest, eggs, and egg yolks.
-
3
Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble.
-
4
Dont let the mixture boil.
-
5
Pour the filling through the strainer.
-
6
Let cool, then cover and refrigerate until chilled.
-
7
To make the dough, in a stand mixer fitted with the paddle attachment, mix together the flour, 2 teaspoons sugar, and 1/2 teaspoon salt on low speed until combined.
-
8
Add the 5 tablespoons (2 1/2 ounces/70 g) chilled butter pieces and beat on medium speed until the butter pieces are about the size of corn kernels.
-
9
Add the ice water and mix until the dough just begins to hold together.
-
10
Transfer the dough to a work surface, form it into log about 5 inches (12 cm) long, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
-
11
Preheat the oven to 350F (175C).
-
12
Line a baking sheet with parchment paper or a silicone baking mat.
-
13
Slice the chilled dough log into 6 equal pieces.
-
14
Lightly flour a work surface and roll out each piece into a 5-inch (12-cm) circle.
-
15
Place the circles on the prepared baking sheet, spacing them evenly.
-
16
Bake until golden brown, 20 to 25 minutes.
-
17
Let cool completely.
-
18
Increase the oven temperature to 450F (230C).
-
19
To make the meringue, in a clean, dry bowl of the stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy.
-
20
Add the cream of tartar, if using, and the pinch of salt, then increase the speed to high and continue to whisk until the whites begin to form soft, drooping peaks when the beater is lifted.
-
21
With the mixer running, gradually add the 10 tablespoons (135 g) sugar, then the vanilla, and continue to whisk until the meringue forms stiff peaks.
-
22
To finish the tartlets, divide the lemon filling evenly among the baked pastry disks, mounding it in the center and leaving a 1-inch (3-cm) border around the edges.
-
23
Spoon the meringue onto the tartlets, dividing it evenly and covering the filling, then create decorative swirls and peaks.
-
24
Bake until the meringue is golden brown, about 5 minutes.
-
25
Serve the tarts warm from the oven or at room temperature, with the white chocolate sauce drizzled onto individual plates or passed in a bowl on the side.
-
26
The filling and the dough can both be made up to 4 days in advance and refrigerated until needed.
-
27
The tarts should be served the same day theyre made.
