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1
Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
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2
In a bowl whisk together eggs and whisk in lemon mixture until combined well.
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3
Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer.
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4
Pour lemon curd through a fine sieve into a bowl and cool slightly.
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5
Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
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6
Fill tartlet shells in baking cups with lemon curd.
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7
Chill tartlets, covered, 1 hour.
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8
Preheat oven to 400F.
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9
In a bowl with an electric mixer beat whites with a pinch salt until foamy.
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10
Add cream of tartar and beat whites until they hold soft peaks.
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11
Gradually add sugar, beating until meringue holds stiff peaks.
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12
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
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13
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
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14
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
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15
Keep tartlets chilled until ready to serve.
