Lemon Meringue Tartlets

1. 1

   Spoon a little of the lemon curd into each pastry shell.

2. 2

   Pipe a swirl of meringue on top and serve.

3. 3

   To make lemon curd:

4. 4

   Combine all of the ingredients, except butter, and whip over a double boiler.

5. 5

   Whisk the mixture until thickened.

6. 6

   Strain the curd into a mixing bowl and mix with paddle to cool.

7. 7

   Once the mixture is 140 degrees F add the butter and mix until cool.

8. 8

   Store refrigerated, well wrapped, until ready to use.

9. 9

   To make meringue:

10. 10

    In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.

11. 11

    Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.