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1
For the crust:
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2
In a bowl, add the flour, powdered sugar and the salt, whisk until well combined. Set aside.
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3
In the bowl of a stand mixer cream the butter until light and fluffy. Add the granulated sugar, then the extracts, beating until well combined. Add the flour mixture, about 1/4 a cup at a time, and beat as little as possible until your dough is combined and the butter is mixed through. Your dough will look like coarse meal.
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4
Put 1 Tablespoon of the dough into the bottoms of each tin of a regular sized muffin tin (recipe should make about 24 - make sure to grease the tin with some butter flavored cooking spray first) and pack it into the bottom, and about one inch up onto the sides to resemble a mini tart shell.
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5
Place the muffin pan in the refrigerator and chill for at least 2 hours. Heat the oven to 350F and then bake for 10-12 minutes or until the edges start to turn a golden brown.
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6
Make the lemon curd:
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7
Add the lemon zest, lemon juice, sugar and egg yolks into a bowl and mix well. Add the lemon mixture to a saucepan over medium/low heat along with the butter and whisk until thickened, about 8 minutes. Then remove from heat.
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8
Once the mini tart shells are cooled, spoon the curd into the shells.
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9
Make the meringue:
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10
Add the egg whites (make sure there is not a hint of yolk or this will never work), cream of tartar and salt into the bowl of a stand mixer and beat on high until stiff peaks form. While the mixer is still on high, slowly add the sugar and continue to beat until well combined and stiffly peaked.
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11
Top the mini tarts with the meringue. Chill until ready to serve.
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12
You can brulee the tops of these - just a touch - with the kitchen torch if you'd like.
