Lemon meringue Tarts

Lemon Meringue Tarts
adapted from Epicurious

Lemon curd:
1/3 cup butter
finely grated zest of a lemon
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
2 dozen tartlet shells, baked
Meringue:
3 large egg whites
3/4 cup sugar
To make the lemon curd, heat the butter, lemon zest, lemon juice, and sugar in a medium saucepan over medium heat, stirring, until the mixture comes to a simmer. In a medium bowl, whisk together the eggs, and whisk in the lemon mixture. Return to the pan and heat over medium heat, whisking constantly, until it just begins to simmer and thicken. If you want it perfectly smooth, pour it through a fine sieve set over a bowl. Refrigerate for a few hours, or overnight.
Fill tartlet shells with curd and preheat oven to 400°F.
To make the meringue: in a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, beating until the meringue holds stiff peaks.
Drop by the spoonful onto the lemon curd, or transfer the meringue into a piping bag and pipe it over.
Place the tartlets on a baking sheet and bake in the middle of the oven for about 3 minutes, until meringue tips are just browned. (Alternatively, brown the meringues lightly with a hand-held creme brûlée torch.) Serve immediately or refrigerate until you’re ready for them.
Makes 2 dozen tartlets

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