Lemon Meringue Tarts In Phyllo Cups

1. 1

   For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.

2. 2

   Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.

3. 3

   Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.

4. 4

   For tart dough:

5. 5

   Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.

6. 6

   Repeat the process with the second and third sheets. Cut into 3-inch squares.

7. 7

   Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.

8. 8

   Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.

9. 9

   Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.

10. 10

    For meringue:

11. 11

    Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.

12. 12

    Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.