Lemon Meringue Tartlets
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
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.
