Name: Lemon Meringue Tartlets
Ingredients: Ready-made mini pastry shells; Lemon curd, recipe follows; Meringue, recipe follows; 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; 1 part egg white; 1 1/2 parts sugar

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Lemon Meringue Tartlets

Meyer Lemon Curd:

Meringue:

Meyer Lemon Curd:

Meringue:

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