Lemon Meringue Tartlets

• 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

1. Spoon a little of the lemon curd into each pastry shell.
2. Pipe a swirl of meringue on top and serve.
3. To make lemon curd:
4. Combine all of the ingredients, except butter, and whip over a double boiler.
5. Whisk the mixture until thickened.
6. Strain the curd into a mixing bowl and mix with paddle to cool.
7. Once the mixture is 140 degrees F add the butter and mix until cool.
8. Store refrigerated, well wrapped, until ready to use.
9. To make meringue:
10. In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
11. Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

pastry shells, lemon curd, meringue, egg yolks, eggs, sugar, lemon juice, lemons, gelatin, butter, egg white, sugar

Taken from www.foodnetwork.com/recipes/lemon-meringue-tartlets-recipe.html (may not work)