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Recipe courtesy of Keegan Gerhard

Lemon Meringue Tartlets

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Meyer Lemon Curd:



  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.


  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.

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