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1
Preheat the oven to 325F.
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2
Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy.
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3
Mix in egg whites, 1 at a time.
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4
Mix in flour and vanilla.
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5
Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat.
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6
Using the back of the spoon, spread into a 3-inch round.
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7
Repeat 4 times.
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8
Bake until golden, 10 to 12 minutes.
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9
Immediately transfer cookies, 1 at a time, to inverted small tartlet shells or brioche molds; gently press to shape.
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10
Let set, about 30 seconds.
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11
If cookies become too cool to shape, return them to the oven for 20 seconds.
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12
Repeat with remaining batter.
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13
(The shells can be stored in an airtight container for up to 3 days at room temperature.)
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14
Reduce oven temperature to 200F.
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15
Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved.
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16
Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes.
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17
Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
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18
Pipe twenty 1 1/4-inch-round, 2-inch-high spirals onto baking sheets lined with parchment, spacing about 1 inch apart.
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19
Bake 20 minutes.
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20
Reduce oven temperature to 150F.
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21
Bake until dry but not brown, about 2 hours more.
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22
Transfer meringues to a wire rack; let cool completely.
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23
(The meringues can be stored in an airtight container up to 3 days.)
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24
Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan.
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25
Cook, stirring constantly, over medium-low heat until mixture registers 160F on a candy thermometer, 8 to 10 minutes.
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26
Remove from heat.
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27
Stir in salt.
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28
Add butter, 1 piece at a time, stirring after each addition until smooth.
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29
Pour curd through a fine sieve into a medium bowl.
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30
Cover with plastic wrap, pressing it directly onto surface.
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31
Refrigerate until cold and set, at least 1 hour (up to 2 days).
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32
To serve, spoon 2 teaspoons curd into each shell.
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33
Top each with a meringue cap.
