Recipe courtesy of Keegan Gerhard
Lemon Meringue Tartlets
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Ingredients
Meyer Lemon Curd:
Meringue:
Directions
- Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
Meyer Lemon Curd:
- 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.
Meringue:
- 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.
