-
1
Preheat the oven to 400 degrees F.
-
2
For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds.
-
3
Place the pastry in 6 (4-inch) tart molds.
-
4
With a knife trim the excess pastry.
-
5
Refrigerate for at least 30 minutes.
-
6
Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
-
7
Bake for 15 minutes.
-
8
Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
-
9
For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
-
10
Pour the lemon mixture into a medium pot.
-
11
Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken.
-
12
Pour the lemon mixture onto a baking sheet and cool completely.
-
13
Spoon the cooled lemon mixture or curd into the baked tart shells.
-
14
For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form.
-
15
Continue beating while adding the sugar, 1 tablespoon at a time.
-
16
The finished meringue should have stiff glossy peaks.
-
17
Mound the meringue on top of the tarts.
-
18
Make sure there is a good seal between the meringue and the edge of the crust.
-
19
Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden.
-
20
Let cool for 15 minutes before removing from the molds.
-
21
3 cups all-purpose flour
-
22
1/4 teaspoon salt
-
23
4 ounces unsalted butter, cold
-
24
8 ounces shortening, cold
-
25
1/2 cup ice cold water
-
26
Special equipment: cheese grater
-
27
Sift the flour and salt into a large mixing bowl.
-
28
Using a cheese grater, grate the butter and shortening into the flour.
-
29
Combine the mixture with your fingers until it resembles cornmeal.
-
30
Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
-
31
With your hands, shape the dough into 2 balls and flatten them into disks.
-
32
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
-
33
Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
