Lemon Meringue Tartlets

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

Meyer Lemon Curd:

1. To make lemon curd: 
2. 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. 
3. Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.

Meringue:

1. To make meringue: 
2. In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved. 
3. Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.