Lemon Meringuie Tartlets

By maredan

Ingredients

• Meyer Lemon Curd:
• Ingredients
• * Ready-made mini pastry shells
• * Lemon curd, recipe follows
• * Meringue, recipe follows
• 4 * 4 egg yolks (pasteurized)
• 4 * 4 whole eggs
• 6 1/2 * 6 1/2 ounces granulated sugar
• 1 * 1 cup Meyer lemon juice
• 3 * 3 Meyer lemons, zested
• 1 * 1 sheet gelatin
• 6 * 6 ounces butter, cut into cubes
• Meringue:
• 1 * 1 part egg white
• 1 1/2 * 1 1/2 parts sugar

Preparation

Step 1

Directions

Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.

To make lemon curd:

Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.

Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.

To make meringue:

In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.

Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.