Lemon Meringue Tartlets

PREP TIME: 10

COOK TIME: 40

Ingredients

• 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

Directions

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.