Lemon Meringue Tartlets

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold, cut into cubes)
• 1 large egg
• 1/2 cup lemon juice
• 1/2 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons lemon zest
• 4 tablespoons unsalted butter
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar

Instructions

1. 1

   --- Make the Crust ---

2. 2

   Preheat the oven to 350°F.

3. 3

   In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

4. 4

   Add the egg and pulse until the dough just comes together. If needed, add 1 teaspoon of cold water.

5. 5

   Divide the dough evenly among (6) 4-inch tartlet pans. Press the dough into the bottoms and up the sides. Prick the bottoms with a fork, cover with small pieces of parchment paper and fill with pie weights or beans. Bake for 12-15 minutes or until lightly golden. Remove the pie weights and let cool.

6. 6

   --- Make the Lemon Curd ---

7. 7

   In a saucepan over medium heat, whisk together the lemon juice, sugar, egg yolks, and lemon zest. Cook, stirring constantly, until the mixture thickens, about 10 minutes.

8. 8

   Remove from heat and stir in the butter until smooth. Let cool slightly, then pour the curd into the baked tartlet shells. The curd filling will continue to thicken as it cools. Let the filled tartlets cool completely before adding the meringue topping.

9. 9

   --- Make the Meringue ---

10. 10

    In a large mixing bowl with an electric hand mixer, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Pipe or spoon the meringue over the lemon curd.

11. 11

    Using a kitchen torch, toast the meringue by moving the flame back and forth until evenly browned. Alternatively, place the tartlets under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.