Mini Lemon Meringue Tarts

Prep and Cook

• 1
  To make the curd, combine the juice, zest and sugar in a medium saucepan set over medium heat. Bring to a slow simmer and reduce the heat to low.
• 2
  Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking. Return the liquid in the bowl to the saucepan.
• 3
  Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5–10 minutes. Remove from heat and stir in the butter, one tablespoon at a time.
• 4
  Cool to room temperature and fill the pastry shells with the lemon curd. Refrigerate while you work on the meringue topping.
• 5
  To make the meringue, beat the egg whites, sugar and cream of tartar with an electric mixer until stiff glossy peaks are formed. Place the meringue in a pastry bag fitted with a large round tip and squeeze meringue onto each lemon tart.
• 6
  Place the tarts under the broiler for 30–60 seconds or until the meringue is golden brown in colour. (Watch them the entire time because they can burn quickly.)