Lemon Tartlets

Ingredients

• 12 shells Pre-made tart shells (Or make your own using a pate sucree recipe.)
• 0.5 cup Fresh lemon juice
• 2 teaspoons Lemon zest
• 0.75 cup Granulated sugar
• 3 Large eggs
• 6 tablespoons Unsalted butter, cold and cubed
• 3 Egg whites
• 0.25 teaspoon Cream of tartar
• 0.75 cup Granulated sugar (for meringue)

Instructions

1. 1If using pre-made tart shells, ensure they are baked until golden brown. If making your own, bake the pate sucree in tartlet tins until golden brown. Let cool completely.
2. 2In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until smooth. Add the cold, cubed butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not boil. Remove from heat and let cool slightly.
3. 3Spoon the lemon filling into the prepared tart shells, filling them almost to the top.
4. 4In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and gradually add the sugar, beating until stiff, glossy peaks form. Ensure the eggs are thoroughly chilled before beating.
5. 5Spoon or pipe the meringue over the lemon filling, ensuring it covers the entire surface. Bake in a moderate oven (350°F/175°C) for 8 minutes, or until the meringue is delicately browned. Watch carefully to prevent burning. If removed from oven before cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue is tough.
6. 6Let the tartlets cool completely before serving. This will allow the filling to set properly.