Individual Meyer Lemon Meringue Tarts

• Almond Shortbread Dough
• 2/3 cup flour
• 1/3 cup Almond Flour
• 1/2 teaspoon Kosher Salt
• 3 tablespoons Sugar
• 4 tablespoons Unsalted Butter, Cold
• 1 Egg Yolk
• 1 teaspoon Ice water
• Meyer Lemon filling and Meringue
• 4 eggs, 2 Eggs Seperated
• 1/4 cup Powdered sugar
• Zest of 1 Meyer Lemon
• 1/3 cup Meyer Lemon Juice Plus 2 Tablespoons
• 7 tablespoons Butter
• 1/2 cup Granulated Sugar

1. Combine flour, almond flour, salt, and sugar in a food processor and pulse. Drop in Butter a Tablespoon at a time and pulse until combined. Do not over process! With machine running add egg yolk and water until it just comes together. Pat into a flat disc, wrap with plastic and refrigerate until firm.
2. Roll out dough to an 1/8 inch thick. Cut out a 5 inch circle and fit into a 4 inch tart pan. Reroll scraps and repeat to more times. Put in Freezer until firm.
3. Preheat oven to 400 degrees. Take out tarts and prick bottoms with a fork. Put Squares of parchment onto tarts and fill with pie weights. Bake in oven for 12 minutes. Remove tartlets from oven and remove parchment and pie weights. Turn down oven temp to 350 and return tarts to oven and cook for 10 minutes more. set aside to cool.
4. Put 2 eggs, 2 egg yolks, powdered sugar, zest, and 1/3 cup juice in a bowl over simmering water. Whisk until thick. Take off heat and mix in butter a tablespoon at a time until all melted. Put in the fridge for 4-5 hours or until thick.
5. Make meringue: Put Granulated sugar, egg whites and 2 Tablespoons lemon juice in a mixing bowl over simmering water. Whisk until hot and sugar has dissolved. Attach bowl to mixer and whisk until stiff peaks form.
6. Assemble tarts: Spread Curd into tarts and pipe meringue on top in a decorative pattern. Use torch or broiler to brown tops.

flour, flour, kosher salt, sugar, butter, egg, water, lemon filling, eggs, powdered sugar, lemon, lemon juice, butter, sugar

Taken from food52.com/recipes/9979-individual-meyer-lemon-meringue-tarts (may not work)