# Required Ingredients:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt
→ Lemon Curd
07 - 3 large eggs
08 - 1/2 cup freshly squeezed lemon juice (about 2 to 3 lemons)
09 - 1 tablespoon lemon zest
10 - 3/4 cup granulated sugar
11 - 4 tablespoons unsalted butter, cubed
→ Meringue
12 - 2 large egg whites
13 - 1/2 cup granulated sugar
14 - 1/4 teaspoon cream of tartar
15 - 1/2 teaspoon vanilla extract (optional)
# Preparation Steps:
01 - Combine flour, sugar, and salt. Rub in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and 1 tablespoon cold water until dough forms, adding more water if needed. Shape into disk, wrap, and chill for 20 minutes. Preheat oven to 350°F. Roll dough to 1/8 inch thickness and cut into 2-inch circles. Press into greased mini tart pan, prick bases with fork, and bake 12 to 14 minutes until lightly golden. Cool 10 minutes in pan, then transfer to cooling rack.
02 - Whisk eggs, sugar, lemon juice, and zest in heatproof bowl. Place over simmering water and cook, whisking constantly, until thick enough to coat spoon, about 8 to 10 minutes. Remove from heat and whisk in butter until smooth. Let cool slightly before spooning or piping into tart shells.
03 - Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, increase speed to high, and beat until stiff glossy peaks develop. Stir in vanilla if using. Pipe or spoon meringue onto filled tarts.
04 - Use a kitchen torch or broiler to lightly brown meringue tops. Serve immediately or refrigerate for up to one day.
