Lemon Tartlets with Meringue Caps

1. 1

   Preheat oven to 325F.

2. 2

   With an electric mixer on medium-high speed, beat butter and confectioners sugar until pale and fluffy.

3. 3

   Mix in 2 egg whites, 1 at a time.

4. 4

   Mix in flour and vanilla.

5. 5

   Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat.

6. 6

   Using the back of a spoon, spread into a 3-inch circle.

7. 7

   Repeat 3 times.

8. 8

   Bake until golden, 10 to 12 minutes.

9. 9

   Immediately transfer cookies, 1 at a time, to inverted small brioche molds; gently press to shape.

10. 10

    Let set, about 30 seconds.

11. 11

    Repeat with remaining batter, baking 4 at a time.

12. 12

    If cookies become too cool to shape, return them to oven for 20 seconds.

13. 13

    Shells can be stored in an airtight container at room temperature up to 3 days.

14. 14

    Reduce heat to 200F.

15. 15

    In the bowl of an electric mixer set over (not in) a pan of simmering water, whisk remaining 3 egg whites and the granulated sugar until whites are warm to the touch and sugar has dissolved.

16. 16

    Attach bowl to mixer; beat on medium until foamy, then raise speed to high and beat until stiff peaks form and meringue is cool, about 10 minutes.

17. 17

    Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).

18. 18

    Pipe twenty 1 1/4-inch diameter, 2-inch high spirals onto parchment-lined baking sheets, spacing about 1 inch apart.

19. 19

    Bake 20 minutes.

20. 20

    Reduce heat to 150F.

21. 21

    Bake until dry but not brown, about 2 hours more.

22. 22

    Transfer to a wire rack; let cool completely.

23. 23

    Meringue caps can be stored in an airtight container at room temperature up to 3 days.

24. 24

    To serve, spoon 2 teaspoons lemon curd into each shell.

25. 25

    Top each with a meringue cap.

* Per serving · 4 servings · Values may vary.