Lemon Meringue Tartlets




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


  1. Spoon a little of the lemon curd into each pastry shell.  Pipe a swirl of meringue on top and serve. 
  2. To make lemon curd:
    1. 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. 
    2. Once the mixture is 140 degrees F add the butter and mix until cool.  Store refrigerated, well wrapped, until ready to use. 
  3. To make meringue:
    1. In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.   
    2. Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.