Lemon Meringue Tartlets

Recipe courtesy Claire Robinson, Food Network

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.

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.

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.